4 thin sliced chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1 cup heavy cream (no substitutes)
½ cup oil-packed sun-dried tomatoes
2 cloves garlic, minced
1 cup chopped spinach
Instructions
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1 cup heavy cream (no substitutes)
½ cup oil-packed 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.
