Ingredients

The following ingredients have 4 Servings
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ground black pepper (to taste)
  • 4 large chicken breasts
  • 2 tablespoons oil (reserved from sun-dried tomatoes)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 ½ cups low sodium chicken broth
  • ½ cup heavy cream
  • 1 (8.5-oz) jar sun-dried tomatoes (drained (2 tablespoons oil reserved for chicken))
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried garlic powder
  • ground black pepper (to taste)
  • 3 cups baby spinach
  • ⅓ cup grated parmesan cheese

Instruction

  • Combine all seasonings for chicken in a small bowl. Rub all over chicken to season.
  • Heat oil in a large skillet over medium-high heat (careful, may splatter). Add chicken and brown about 2 minutes on either side, until nicely colored (chicken doesn't have to cook through yet). Remove and set aside on a plate.
  • Return skillet to medium-low heat (do not drain or wipe skillet). Add butter and melt. Remove skillet from heat and stir flour into melted butter until smooth. Return to medium-low heat and cook 1-2 minutes, until frothy.
  • Gradually whisk chicken broth into skillet, making sure to keep any lumps from forming. Stir in cream, tomatoes, Italian seasoning, garlic powder and ground black pepper.
  • Return chicken to skillet, turning a few times to coat with sauce. Bring to a simmer over medium heat, then reduce heat to a gentle simmer and cover skillet with a lid. Simmer chicken for 5-10 minutes, checking from time to time to stir sauce, until chicken reaches an internal temperature of 165°F.
  • Remove chicken and keep warm on a plate. Stir baby spinach and parmesan cheese into sauce and simmer until spinach has wilted, 1-2 minutes. Check for seasoning, then serve with chicken.