1. ▢1 1/2 pounds chicken breasts
2. ▢1 tablespoon Italian Seasoning
3. ▢1 1/4 teaspoons kosher salt
4. ▢2 tablespoons extra virgin olive oil
5. ▢3 ounces sun dried tomatoes, sliced
6. ▢1 small yellow onion, thinly sliced
7. ▢4 large garlic cloves, minced
8. ▢1/3 cup white wine
9. ▢1 3/4 cup whole milk
10. ▢1 1/2 tablespoons cornstarch
11. ▢2 cups baby spinach
12. ▢1/4 cup sliced Kalamata olives

METHOD:

1. To prepare the cutlets, season the chicken, and then: Place the chicken breast on a chopping board before beginning to prepare the chicken cutlets. Your non-dominant hand should be placed on top of the chicken breast, and the other hand should be used to hold a sharp knife in a parallel position to the cutting board. Cut the bread in half across the horizontal plane.
2. Continue with the breast(s) that are left over. You ought to have a number of chicken cutlets, all of which should be of comparable thicknesses. The cutlets should be seasoned with the Italian seasoning and a quarter of a teaspoon of kosher salt.
3. Warm up the skillet by: The olive oil should be added to a big pan that is heated over medium-high heat setting. The chicken cutlets that have been seasoned should be added as the oil starts to shimmer. Cook for four to six minutes on each side, or until the cutlet reaches an internal temperature of 165 degrees Fahrenheit throughout the thickest area of the cutlet. The birds and the bottom of the skillet ought to acquire a wonderful colour on their own eventually.
4. Steer clear of the chicken: Transfer the chicken to a clean cutting board and let it rest while you finish the recipe. After adding the sun-dried tomatoes, onions, garlic, white wine, and a half teaspoon of kosher salt to the skillet, continue cooking. To remove the fond, also known as brown bits, from the bottom of the pan, you may scrape it out with a spatula or a wooden spoon. Cook for around two to three minutes, or until the onions become more tender.
5. Add the milk: Add the milk to the skillet. In the small bowl use a fork to combine the cornstarch and 3 tablespoons cold water. Once the milk simmers in the skillet, stir in the cornstarch slurry. You will see it begin to thicken immediately. If it appears too thick just add more milk a 1/4 cup at a time until you’ve reached your desired consistency.\
6. Add the spinach, olives and chicken: Reduce the heat to low, stir the spinach and olives into the sauce. Stir until the spinach wilts. Thinly slice the chicken and add it back to the pan to warm through. Adjust seasoning to taste

Provide: Transfer chicken and sauce to a platter and serve.