Chicken FlorentineIngredients:4 boneless, skinless chicken breastsSalt and pepper, to taste2 tbsp olive oil3 cloves garlic, minced1/2 cup sun-dried tomatoes, chopped1 cup heavy cream1/2 cup chicken broth1/2 cup grated Parmesan cheese2 cups fresh spinach leaves1 tsp Italian seasoningInstructions:Prepare the Chicken:Season chicken breasts with salt and pepper on both sides.Cook the Chicken:Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.Make the Sauce:In the same skillet, sauté garlic for 1 minute. Add sun-dried tomatoes and cook for another 2 minutes. Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer for 3-4 minutes until the sauce thickens slightly.Add Spinach:Stir in spinach and cook until wilted, about 1-2 minutes. Sprinkle in Italian seasoning.Combine:Return the chicken to the skillet, spooning sauce over the top. Simmer for 3-4 minutes to warm through.Serve:Serve warm, garnished with additional Parmesan if desired. Perfect with pasta, rice, or crusty bread!
