METHODS
1. Thoroughly season chicken with salt, pepper, and 1/2 teaspoon oregano on both sides.
2. In
a large skillet, melt 2 tablespoons butter with a bit of oil from the
tomatoes over medium-high heat. Add chicken breasts and cook for about 4
minutes on each side until browned. Once done and no longer pink,
transfer to a plate and set aside.
3. To
make the sauce, add the remaining tablespoon butter to the same pan.
Cook onion, garlic, 1/2 teaspoon oregano and sun-dried tomatoes. Slowly
add chicken broth, heavy cream, and Parmesan cheese and mix to combine
until smooth while simmering for 2-3 minutes. Adjust seasoning with salt
and pepper.
4. Add
spinach to the mixture and continue cooking until wilted. Add the
chicken back to the pan and reheat for 2-3 minutes. Serve immediately,
garnished with fresh chopped parsley. Enjoy!
Source :eatwell101.com
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