Creamy Tuscan Chicken

 INGREDIENTS

• 1½ pounds boneless skinless chicken breasts thinly sliced
• 2 Tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 cup parmesan cheese
• 1 cup spinach chopped
• 1/2 cup sun dried tomatoes

INSTRUCTIONS

1. 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.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Verdict - not bad. I need to play with this a bit. It was wet and even though I used dried sun dried tomatoes, they released a ton of grease in the recipe (as they do). I opted for plant cream instead of heavy cream because we're lactose intolerant and it was a good sub, but the sauce never really thickened and just got greasy because of the tomatoes. Not bad overall but I did triple the spinach (probably contributed to the wetness). I may play around and try pounded chicken breasts instead of strips.