I love this dish because it isn’t he same old, same old. It is delicious and easy.
4 (6-ounce) boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
5 garlic cloves, minced
¼ cup finely chopped yellow onion
1/3 cup sun-dried tomatoes, thinly sliced
2 cups baby spinach, stems removed
1/4 cup dry white wine (optional)
1 ½ cups heavy cream
¼ cup freshly grated parmesan
Prep the chicken. Pound the chicken to about 3/4 inch thickness. Season both sides of each chicken breast with Italian seasoning, salt, and pepper.
Sear the chicken. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden, but not cooked through. Remove the chicken from the pan to a plate and set aside.
Cook the onions. In the same skillet, add another tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
Add the sun-dried tomatoes and garlic and saute for 30 seconds until fragrant.
Add the heavy cream, wine, and parmesan cheese, stir together, and bring to a simmer.
Add the spinach, and cook until starting to wilt.
Let it simmer. Place the chicken back in the skillet, turning to coat both sides with sauce, and cook until heated through, about 5 minutes.
Adapted from Downshiftology
