Ingredients
1 ½lbchicken breastslarge, boneless and skinless
1tspsalt
¾tspblack pepper
1 ½tsppaprika
1 ½tsponion powder
3tbspsun dried tomato oilreserved, or olive oil, divided
2tbspgarlicminced
5ozsun dried tomato strips in oil
1tspdijon mustard
1 ½cupsheavy cream
3cupsspinach
½cupParmesan cheesefresh grated
2tbspparsleyFresh chopped
Preparation
Season chicken with salt, pepper, paprika and onion powder.
Heat reserved sun-dried tomato oil in a large skillet over medium-high heat.
Sear the chicken for 6 to 8 minutes for each side, or until golden and cooked through. Transfer to a warm plate; set aside.
Add the remaining oil into the pan and fry the garlic until fragrant.
Mix in the sun-dried tomatoes. Fry for 1 to 2 minutes. Add the Dijon mustard afterward.
Reduce heat to low-medium heat, add the cream, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
Add the chicken back into the pan; top with parsley and serve over pasta, rice, or steamed veg.
