Ingredients:

1 1/2 pounds of boneless chicken breasts

2 tablespoon of olive oil

1 cup heavy whipping cream or heavy cream

1/2 cup chicken bone broth

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 cup parmesan cheese

1 cup chopped spinach

1/2 – 1 cup of sun dried tomatoes

Directions:

Salt and pepper the chicken on both sides, then add it to the pan with olive oil. Cook from 3-5 minutes or until the chicken has browned on both sides. Take the chicken out of the pan and set aside. In the same pan add heavy whipping cream, chicken bone broth, garlic powder, Italian seasoning, and parmesan cheese and whisk on low to medium heat. The sauce should thicken at this point, add the spinach and sun dried tomatoes until the spinach begins to wilt. Once that is complete, add the chicken back to the pan and cook for an additional 2-3 minutes. When I add the chicken back into the pan, I pour the sauce over the chicken so it cooks in the sauce. If you want more sauce, just double the liquid portion. To keep it keto friendly, I make mashed cauliflower rice, but if you aren’t on keto, by all means have pasta with this dish!