Creamy One Pan Tuscan Chicken

Slice the 2 boneless skinless chicken breasts in half to create 4 thin cutlets. Rub the chicken on both sides with the ¼ teaspoon sea salt, ¼ teaspoon ground black pepper, and ¼ teaspoon garlic powder.
Spread the ½ cup all-purpose flour out on a medium plate and coat each of the chicken cutlets with flour.
Add the 2 tablespoons olive oil to a large skillet and heat over medium heat. Add the chicken to the skillet and cook each side for 3 to 5 minutes until golden brown and an internal temperature of 165°F is reached, transfer the chicken to a plate.

Add the 3 cloves garlic (minced) and ½ cup chicken broth to the pan and use a wooden spatula to scrape and deglaze the bottom of the pan, allow the broth to come to a simmer.
Add in the 1 cup heavy cream, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon Italian seasonings, and ½ cup Asiago cheese. Stir frequently until the cheese has melted. Bring the creamy mixture to a simmer, stirring frequently.
Add in the 5 ounces baby spinach, 8.5 ounces sun-dried tomatoes, and 8 ounces baby bella mushrooms and continue to stir until the sauce begins to thicken and the spinach begins to wilt. Add the chicken back into the pan and cook for another 1 to 2 minutes.
Serve by itself with a salad or with pasta*, garnish with fresh parsley and add Parmesan Cheese and additional salt and pepper to taste.