Ingredients
Scale
- 2 large chicken breasts, sliced lengthwise
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup chicken broth or dry white wine
- 1 heaping teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 2 cups (loosely packed) fresh baby spinach
- 1/4 cup sun-dried tomatoes
- 1 tablespoon fresh basil, chopped
Instructions
- Cut the chicken in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides. Coat in flour.
- Melt the oil and butter in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side or until golden. Remove the chicken and set aside.
- Deglaze the pan with chicken broth and Dijon mustard. Scrape up any brown bits and simmer for 1-2 minutes.
- Stir in the cream, spinach, and sun-dried tomatoes. Add the chicken back to the pan. Cook for 5 minutes or until the chicken is fully cooked and the sauce reduces slightly.
- Stir in the basil and season with extra salt & pepper if needed. Serve immediately.
Notes
- Use fresh basil for the best flavor.
- Adjust creaminess by adding more or less heavy cream.
- Sun-dried tomatoes can be oil-packed or dry; adjust quantity to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 180mg