Creamy Tuscan Garlic Chicken

Serves: 6
1½ pounds boneless skinless chicken breasts, thinly sliced
1 Tablespoons olive oil
1-1/2 cups heavy cream
½ cup chicken broth
2 garlic cloves, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup parmesan cheese
2 cups spinach, chopped
½ cup sun dried tomatoes (I used the oil-packed kind, drained and chopped)

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
Recipe and picture from (slightly modified)


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