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Ingredients
FOR THE CHICKEN BREASTS
1 tablespoon olive oil
4 boneless, skinless chicken breasts
salt and fresh ground pepper to taste
FOR THE CREAMY TUSCAN SAUCE
1/2 tablespoon butter
1 yellow onion diced
3 cloves garlic minced
1/2 cup sun-dried tomatoes chopped
1 package (6 to 8 ounces) baby spinach
1 1/2 cup heavy cream (you can also use half & half or evaporated milk)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
salt and fresh ground pepper to taste
1/2 cup grated parmesan cheese
chopped fresh parsley for garnish
Instructions
FOR THE CHICKEN BREASTS
Heat olive oil in a large skillet over medium heat.
Season chicken with salt and pepper.
Place the chicken in the skillet and cook for about 7 minutes; flip and continue to cook for 6 more minutes, or until done. Cooking time also depends on the thickness of the chicken breasts; use thinner chicken breasts for faster cooking.
Remove chicken from pan and set aside.
FOR THE CREAMY TUSCAN SAUCE
Add butter to the pan and melt.
Stir in onions and cook for 2 minutes.
Stir in garlic and continue to cook for 1 more minute, or until onions are soft.
Stir in tomatoes; cook for 1 minute.
Stir in spinach and continue to cook until wilted, about 1 to 2 minutes more.
Add heavy cream, basil, oregano, rosemary, salt, and pepper; bring to a boil.
Mix in parmesan cheese; stir until sauce has thickened.
Place chicken back in the pan and cook for 1 minute to heat through.
Spoon sauce over the chicken, sprinkle with parsley and serve.
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