INGREDIENTS
Olive Oil- 2 tbsp
Boneless Chicken Breasts- 750 g
Cream- 1 cup
chicken Broth- 1/2 cup
Parmesan Cheese (grated)- 1/2 cup
Garlic Powder-1 tsp
Italian seasoning- 1 tsp
Spinach (chopped)- 1 cup
Sun-dried Tomatoes (chopped)- 1/2 cup
METHOD
Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate. Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.