This is a poor photo, as these were the leftovers, but it is so good!
INGREDIENTS
- 1 1/2 lbs boneless skinless chicken breasts, sliced into cutlets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese
- 1 cup spinach, chopped
- 1/2 cup sun dried tomatoes
INSTRUCTIONS
1) Season chicken with salt and pepper, then saute in a large skillet on medium high heat for 3-5 minutes on each side, until browned and thoroughly cooked. Set chicken aside on a plate.
2) Bring the heat down to medium. In the same skillet, whisk in the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese for a few minutes until mixture thickens slightly.
3) Add spinach and sundried tomatoes. Simmer for a minute or two, until spinach wilts. Return chicken to pan and flip a few times, so that it is thoroughly coated in sauce.
2) Bring the heat down to medium. In the same skillet, whisk in the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese for a few minutes until mixture thickens slightly.
3) Add spinach and sundried tomatoes. Simmer for a minute or two, until spinach wilts. Return chicken to pan and flip a few times, so that it is thoroughly coated in sauce.
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