4 boneless skinless chicken breasts
2 c roughly chopped fresh baby spinach
1 c heavy cream
1 c finely grated parmesan cheese
1/2 c chopped sun-dried tomatoes
10 cloves garlic minced
4 tbs olive oil
4 tbs salted butter
2 tsp dried oregano

4 boneless skinless chicken breasts 2 c roughly chopped fresh baby spinach 1 c heavy cream 1 c finely grated parmesan cheese 1/2 c chopped sun-dried tomatoes 10 cloves garlic minced 4 tbs olive oil 4 tbs salted butter 2 tsp dried oregano

If chicken breasts are >3/4" thick, split into 2 thinner slices. Pat dry and season with salt and pepper.

Heat olive oil in large pan over Med/High heat until hot. Cook each side of chicken until golden (4-5 min). Transfer to plate when cooked through.

Reduce to low heat. Add cream, butter, parmesan, and stir until melted, scraping up stuck bits.

Increase to medium heat and bring to a simmer. Add spinach and stir until wilted.

Stir in garlic and oregano. Add salt and pepper to taste. Add chicken and simmer for a minute. Top with sun-dried tomatoes.