Chicken Florentine

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tbsp olive oil

3 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

2 cups fresh spinach leaves

1 tsp Italian seasoning

Instructions:

Prepare the Chicken:

Season chicken breasts with salt and pepper on both sides.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.

Make the Sauce:

In the same skillet, sauté garlic for 1 minute. Add sun-dried tomatoes and cook for another 2 minutes. Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens slightly.

Add Spinach:

Stir in spinach and cook until wilted, about 1-2 minutes. Sprinkle in Italian seasoning.

Combine:

Return the chicken to the skillet, spooning sauce over the top. Simmer for 3-4 minutes to warm through.

Serve:

Serve warm, garnished with additional Parmesan if desired. Perfect with pasta, rice, or crusty bread!