Creamy Chicken with Spinach, Tomato, Parmesan Sauce

Ingredients:

3-4 Chicken Breasts

3 tbsp Butter

1/2 tsp Salt and Pepper

1 tsp Oregano

1 Medium Onion, Minced

4 Cloves Garlic, Minced

1 Small Jar Sun Dried Tomatoes, Drained

1/2 c Chicken Broth

1/2 c Heavy Cream

1/3 c Grated Parmesan Cheese

1 c Spinach

Directions:

1. Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.

2. In a large skillet, melt 2 tablespoons of butter with a bit of oil from the sun-dried tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.

3. To make the creamy spinach parmesan sauce, add the remaining tablespoon of butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano, and sun-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.

4. Add spinach to the mixture and continue cooking until wilted. Add the chicken breasts back to the pan and reheat for 2-3 minutes. Serve the creamy chicken with spinach and parmesan sauce immediately, garnished with fresh chopped parsley.

Side Item Options:

Noodles (any style, I use fusilli)

Green Beans