INGREDIENTS
§  2 chicken breasts
§  3 tablespoons butter, divided
§  Salt and pepper to taste
§  1 teaspoon oregano
§  1 medium onion, minced
§  4 cloves garlic, minced
§  1 small jar sun-dried tomatoes, drained from oil and chopped
§  1/2 cup chicken broth
§  1/2 cup heavy cream
§  1/3 cup grated Parmesan cheese
§  1 cup spinach (or more if you like)

 

METHODS
1. Thoroughly season chicken with salt, pepper, and 1/2 teaspoon oregano on both sides.
2. In a large skillet, melt 2 tablespoons butter with a bit of oil from the 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 to a plate and set aside.
3. To make the sauce, add the remaining tablespoon 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 back to the pan and reheat for 2-3 minutes. Serve immediately, garnished with fresh chopped parsley. Enjoy!