Cooking Instructions

• Slice chicken breasts in half lengthwise so that they're thinner and cook more quickly. Season lightly with salt and pepper.
• In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side, then remove and set aside.
• Add in the butter, shallot, garlic, and red pepper flakes and cook for about 5 minutes, until soft and aromatic.
• Add in the sundried tomatoes and dry orzo and toast for 1-2 minutes, stirring frequently.
• Add in the white wine to de-glaze the pan, scraping up any browned bits on the bottom.
• Stir in the Dijon mustard, fresh thyme, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
• Place the chicken breasts back in the pan. Cover and let simmer for 10-15 minutes, stirring occasionally to prevent sticking.
• Remove the chicken breasts and thinly slice them.
• Stir in the heavy cream, parmesan, spinach, basil, and lemon juice. Add more salt and pepper if needed.
• Top with the sliced chicken breasts and garnish with fresh basil!