Creamy Tuscan Chicken

spoonforkbacon.com
serves 4
Ingredients

• 2 large boneless, skinless chicken breasts sliced in half lengthwise to make thinner or 4 average sized boneless, skinless breasts  
• 2/3 cup all-purpose flour
• 3 1/2 tablespoons unsalted butter
• 1/4 yellow onion diced
• 2 garlic cloves minced
• 1/4 cup sun-dried tomatoes (packed in oil) thinly sliced
• 1 1/2 cups heavy cream
• 3 ounces Parmesan grated
• 3 ounces spinach leaves
• salt and pepper to taste

Preparation

• Season each breast on each side with salt and pepper and dredge in flour, shaking off any excess.
• Melt 2 tablespoons butter to a skillet over medium heat.
• Add coated chicken and sear for about 3 minutes on each side.
• Remove chicken from skillet and set aside.
• Melt remaining butter and add onion and garlic. Sauté for 5 to 6 minutes or until onions just begin to cook down. Season with salt and pepper.
• Add sun-dried tomatoes and continue to sauté for an additional 3 to 4 minutes.
• Stir cream into skillet and simmer until cream reduces slightly, about 4 minutes.
• Stir Parmesan into cream mixture until smooth creamy.
• Add spinach to skillet and stir until spinach leaves have just wilted. Season with salt and pepper.
• Add chicken back into skillet, spoon some sauce over each pieces and simmer for 3 to 4 minutes. Serve.