Preparation

In a shallow bowl, whisk flour with 1/3 cup of the Parmesan, lemon zest, and garlic powder. Season chicken with salt and pepper and dredge in flour mixture, patting mixture into chicken.

Heat oil in a 3.3 QT Hexclad Deep Sauté Pan over medium-high. Add chicken and cook, turning occasionally, until golden brown, 5 to 7 minutes per side. Transfer to a plate.

In same sauté pan over medium heat, cook garlic, stirring, until light golden and fragrant, about 1 minute. Add wine and bring to a boil. Cook until reduced by about half, about 2 minutes.

Stir in cream, broth, and sun-dried tomatoes and bring to a simmer. Season with salt and pepper. Return chicken and any accumulated juices to sauté pan and continue to simmer over medium heat until chicken is cooked through and sauce is slightly thickened, 5 to 7 minutes. 

Remove chicken to a clean plate. Stir remaining ¼ cup Parmesan, spinach, and lemon slices into sauté pan, and cook, stirring, until combined and spinach is just wilted, about 2 minutes more. Return chicken to sauté pan, sprinkle more Parmesan and basil, and serve.