Butterfly the chicken in half lengthwise. Sprinkle with Italian seasoning, salt and black pepper. In a large bowl combine flour, garlic powder, and paprika. Lightly coat the chicken in the flour mixture.
Heat the oil and melt butter in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side or until golden. Remove the chicken from the pan and set aside.
Using the same pan, add garlic, and sun-dried tomatoes; Sauté for 1-2 minutes over medium heat. Stir in the cream, chicken broth/wine, Dijon mustard., and parmesan cheese. Scrape up any brown bits and simmer for 1-2 minutes. Add the chicken back to the pan with the arugula or spinach. Cook for 5 minutes. Stir in the basil and season with salt and pepper, to taste if needed.
Serve immediately. Enjoy!
