Creamy Tuscan Garlic Chicken

Serves 4-6.

Ingredients: 

1.5-2 pounds boneless skinless chicken breasts, thinly sliced (I didn't slice mine; I simply pounded each breast to equal thickness to ensure even cooking.)

2 Tablespoons olive oil (I just sprayed my pan with avocado oil.)
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon pepper

1 clove garlic, minced (or frozen Dorot)
½ cup parmesan cheese (I used freshly grated.)
1 cup spinach, chopped
½ cup sun dried tomatoes (I julienned about 1/2 of a 7 oz. jar marinated in olive oil. Drain the oil!)

Directions:

1. In a small bowl, combine, garlic powder, Italian seasoning, salt, and pepper and season chicken on both sides with spice mix.  
2. In a large skillet, add olive oil (or spray pan) and cook the chicken on medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
3. Add the heavy cream, chicken broth, and minced garlic.  Whisk over medium-high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add chicken back to the pan and serve with cream sauce spooned over chicken.

*Adapted from www.therecipecritic.com