Ingredients

The following ingredients have 4 Servings
  • 4 small chicken breast fillets (skinless and boneless (6 oz each))
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter (or olive oil)
  • 1 clove garlic (minced)
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • 2 cups baby spinach (loosely packed)
  • 1/4 cup sun dried tomatoes (packed in oil)

Instruction

  • Season the chicken breast fillets with salt and pepper.
  • Add the butter to a large non-stick skillet and place it over medium heat. Once hot, add the chicken breast fillets and cook for 7-8 minutes, flipping halfway through. Once the chicken is no longer pink, transfer to a plate and set aside.
  • Add the garlic to the hot skillet and cook for 30-seconds. Add the chicken broth and let it simmer for 5-6 minutes, or until it starts to reduce. Add the heavy cream and bring it to a boil. Once boiling, stir through the parmesan cheese, baby spinach, and parmesan cheese. Reduce the heat to low and add the chicken back. Let everything simmer for 5-6 minutes, or until the sauce has thickened.
  • Remove the skillet from the heat and serve the chicken immediately.