Ingredients

• 4 boneless, skinless chicken breasts
• olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup freshly shredded Parmesan cheese
• 1 cup chopped spinach
• 1/2 cup sun-dried tomatoes (I use the sun-dried tomatoes packed in oil)

Directions

• 1. Season the chicken with salt and pepper. Heat a little olive oil in a large skillet. Add the chicken and cook over medium-high heat for about 4 to 6 minutes on each side, or until browned and cooked through. Remove from pan and set aside.
• 2. Reduce heat to medium and add the cream, broth, garlic powder, Italian seasoning and Parmesan cheese. Cook for a few minutes, stirring, until mixture thickens.
• 3. Add the sun-dried tomatoes and spinach. Cook until spinach wilts, about 2 minutes. Put the chicken back and cover with the sauce. Serve.

Photos