Ingredients:

1 1/4 lbs thin boneless skinless chicken breasts

1 tablespoon olive oil

Salt and pepper to taste

2 tablespoons butter

8 ounces button mushrooms, sliced

1 tablespoon flour

1 1/2 teaspoons minced garlic

1/2 cup chicken broth

3/4 cup heavy cream

1/4 cup grated parmesan cheese

1 cup baby spinach leaves

1/3 cup oil-packed sun-dried tomatoes, coarsely chopped

1 tablespoon chopped parsley

Directions:

Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper to taste.

Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.

Remove the chicken from the pan. Place the chicken on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.

In the same pan, melt the butter over medium heat. Add the mushrooms and cook until tender.

Sprinkle the flour over the mushrooms and stir to combine. Add the garlic and cook for an additional minute.

Slowly add the chicken broth and heavy cream, whisking constantly until the sauce thickens.

Stir in the parmesan cheese until melted. Add the spinach and sun-dried tomatoes and cook until the spinach is wilted.

Return the chicken to the pan and spoon the sauce over the top. Cook for an additional 2-3 minutes, or until heated through.

Garnish with chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 495 kcal | Servings: 4 servings