Clean the chicken breasts and cut them in half horizontally to make cutlets.

Mix your seasonings in a small bowl and sprinkle evenly over both sides of your chicken cutlets.

Add olive oil to a large high-sided 12-inch skillet and set over medium heat.

Brown each cutlet for about 5 minutes per side.

Remove the chicken from the skillet and let it sit on a plate while you prepare the sauce. It's ok if your chicken is not fully cooked it will go back into the skillet at the end of cooking.

In the same skillet you browned the chicken add your butter.

Once the butter is melted add your sundried tomatoes and garlic and saute for 30 seconds until the garlic is fragrant.

Add in your spinach and artichoke and saute for a few minutes just to help soften the spinach.

Pour in the heavy cream, Parmesan cheese, and Dijon mustard. Stir to combine and lower the heat to medium-low.

Nestle your chicken back into the skillet and simmer gently for 5-10 minutes or until your chicken is fully cooked. Do not let your sauce boil you just want a gentle simmer.

Before serving, taste and add salt if needed and sprinkle with chopped basil.

Serve over rice or pasta or alongside roasted vegetables.