Creamy Tuscan Chicken

Instructions

1. 1

   Slice the chicken breasts in half horizontally into thin cutlets. Season with Italian seasoning, salt, and pepper.

2. 2

   Heat the oil in a large skillet over medium-high heat and cook the chicken 4-5 minutes per side until golden and 165°F. Move to a plate.

3. 3

   Lower the heat to medium. Add the garlic and chopped sun-dried tomatoes (with a spoonful of their oil) and cook 1 minute.

4. 4

   Pour in the broth and scrape up the browned bits, then add the cream and simmer 3 minutes. Stir in the parmesan until smooth.

5. 5

   Add the spinach by handfuls and stir until wilted. Return the chicken and spoon the sauce over it.

6. 6

   Serve with pasta, rice, or crusty bread to soak up the sauce.