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1 1/2 lbs chicken breast 4 small fillets
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all purpose flour
3 tablespoons unsalted butter divided
6 cloves garlic minced
5 ounces sun dried tomatoes packed in oil
1 1/2 cups heavy cream
3 cups baby spinach loosely packed
1/2 cup parmesan cheese freshly grated
Season chicken with salt, pepper, and flour.
In a large skillet, add 2 tablespoons of butter and place over medium heat. Once melted, add the chicken and cook for 4-5 minutes, or until golden on each side. Transfer to a plate.
Add the remaining butter and cook the garlic until fragrant. Add the sun dried tomatoes then reduce the heat to low. Add the heavy cream and bring to a simmer.
Add the spinach and parmesan cheese and continue to simmer until the parmesan cheese has melted.
Add the chicken back into the pan and serve immediately.
Notes TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooled chicken in a shallow container and drizzle the sauce around it. Store it in the freezer for up to two months. TO REHEAT: Reheat in the microwave at 10-second intervals until the chicken is heated through. You can also reheat the chicken in a non-stick skillet.
Serving: 1serving | Calories: 375kcal | Carbohydrates: 5g | Protein: 27g | Fat: 27g | Sodium: 548mg | Potassium: 581mg | Fiber: 1g | Vitamin A: 2492IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 1mg | NET CARBS: 4g