Tyler's recipe book
Creamy Tuscan Chicken
4 boneless, skinless chicken breasts
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup freshly shredded Parmesan cheese
1 cup chopped spinach
1/2 cup sundried tomatoes (I use the sundried tomatoes packed in oil)
Season the chicken with salt and pepper. Heat a little olive oil in a large skillet. Add the chicken and cook over medium-high heat for about 4 to 6 minutes on each side, or until browned and cooked through. Remove from pan and set aside.
Reduce heat to medium and add the cream, broth, garlic powder, Italian seasoning and Parmesan cheese. Cook for a few minutes, stirring, until mixture thickens.
Add the sundried tomatoes and spinach. Cook until spinach wilts, about 2 minutes. Put the chicken back and cover with the sauce.