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Ingredients
4 thin sliced chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1 cup heavy cream
½ cup sun-dried tomatoes
2 cloves garlic, minced
1 cup chopped spinach
Instructions
Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat.
Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through.
Remove the chicken to a plate and set aside.
Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.
Return the chicken to the skillet and coat with the sauce.
Serve immediately.
Notes
Heavy cream will make the thickest, creamiest sauce – the milk will not work as a substitute.
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