Preparation

1. In a shallow bowl, whisk together the flour, 80 millilitres of the Parmesan, lemon zest, and garlic powder. Season the chicken with salt and pepper, then dredge in the flour mixture, pressing the mixture into the chicken.
2. Heat the oil in a HexClad 3 Litre Hybrid Deep Sauté Pan over medium-high heat. Add the chicken and cook, turning occasionally, until golden brown, 5 to 7 minutes per side. Transfer to a plate.
3. In the same sauté pan over medium heat, cook the garlic, stirring, until light golden and fragrant, about 1 minute. Add the wine and bring to the boil. Cook until reduced by about half, about 2 minutes.
4. Stir in the cream, broth, and sun-dried tomatoes and bring to a simmer. Season with salt and pepper. Return the chicken and any accumulated juices to the sauté pan and continue to simmer over medium heat until the chicken is cooked through and the sauce is slightly thickened, 5 to 7 minutes.
5. Remove the chicken to a clean plate. Stir the remaining 60 millilitres of Parmesan, spinach, and lemon slices into the sauté pan, and cook, stirring, until combined and the spinach is just wilted, about 2 minutes more. Return the chicken to the sauté pan, sprinkle with more Parmesan and basil, and serve.