Ingredients
2 chicken breasts
3 tablespoons butter
1 tsp. oregano
Salt and pepper to taste
1 medium onion minced
1 small jar sun-dried tomatoes chopped
4 cloves minced garlic
1/2 cup heavy cream
1/2 cup chicken broth
1 cup spinach
1/3 cup grated Parmesan cheese
Instructions:
Season the chicken breasts with salt, pepper, and half a teaspoon of oregano.
In a large skillet, melt three tablespoons of butter over medium-high heat. You can also use a bit of oil from the jar of sun-dried tomatoes.
Add the seasoned chicken breasts to the skillet and cook them for 3-4 minutes on each side, until they are browned. After the chicken is done, move it to a platter and reserve.
In the same skillet, add one tablespoon of butter to make the sauce. Cook the minced garlic, minced onion, chopped sun-dried tomatoes, and half a teaspoon of oregano.
Add the grated Parmesan cheese, chicken broth, and heavy cream
Stir the mixture for 2-3 minutes until it is well combined and smooth .Adjust the amount of salt and pepper to suit your taste.
Add the spinach to the skillet and continue cooking until it wilts.
Return the cooked chicken breasts to the skillet and cook them for an additional 2-3 minutes, allowing them to absorb the flavors of the sauce.
Garnish the dish with fresh chopped parsley and serve it hot.
Enjoy your creamy sun-dried tomato chicken with this paraphrased version of the recipe!