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Prepare the chicken: Place the chicken breasts in a large zip-style bag and use a rolling pin to flatten the chicken for even thickness.
Brown the chicken: In a large cast iron skillet over medium heat, melt 1 tablespoon of butter and oil. Working in batches, add the chicken and brown on all sides. Cook the chicken on each side for 3-4 minutes, or until cooked thoroughly. Use tongs to turn the chicken as it cooks.
Use tongs to remove the chicken from the pan. Place the chicken on a half sheet pan lined with parchment paper and set aside.
Add the garlic: Reduce the heat and add remaining 2 tablespoons butter. Add the garlic and stir with a wooden spoon so the garlic does not burn. Cook for about 30 seconds.
Deglaze the skillet: Add the white wine and stir with a wooden spoon to deglaze the pan.
Make the cream sauce: Add the chicken stock, heavy cream and combine. Dissolve the cornstarch in cold water and pour into the pan. Cook over low to medium heat until it thickens slightly. Turn off the heat.
Add the cheese: Add the shredded Havarti Cheese and Parmesan, stir to combine. Season with salt and black pepper to taste. Add the baby spinach, fresh rosemary and sun-dried tomatoes.
Finish chicken in sauce: Return the chicken to the pan and simmer for 5-10 minutes. Serve immediately with mashed potatoes, pasta, seasonal vegetables or salad.