Mix together flour, 1/2 cup grated parmesan cheese and salt and pepper to taste in a shallow bowl. Dredge chicken through flour mixture and set aside.
In a large pan heat up 2 tablespoons of the oil from the jar of sun-dried tomatoes and fry the chicken in this oil until done and set aside.
In the same pan use 2 more tablespoons of the sun-dried tomato oil and toss the garlic in and heat up until you can smell the garlic really good.
Next add in the mushrooms and sauce until they start to soften up.
When the mushrooms start softening up throw your spinach in and cover the pan. Stir frequently until spinach in wilted and then add the heavy whipping cream to the pan.
Stir, stir stir until cream starts to thicken and add the rest of the grated parmesan to the pan.
Keeps stirring and add the chicken back in the pan as well (I chopped my chicken up into bite size pieces before adding it back to the pan).
Sauce is done!! You can serve by itself or over pasta or zoodles!!