Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.
Add the onion, spinach, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute until spinach starts to wilt.
Increase heat to high and add wine to deglaze skillet. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce the heat to medium and stir in heavy cream, and simmer, stirring, for 2 minutes or until heavy cream has reduced and thickened some.
Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce and fresh basil (if using).
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Notes
Tips and Substitutions
Save money by buying chicken breasts instead of cutlets. Then cut the chicken into cutlets on your own.
Substitute Sun Dried Tomatoes that are not packed in oil. This will reduce thw amount of fat in the recipe.