Ingredients:

4 thin sliced chicken breasts
1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter
½ cup diced yellow onion
2 cloves garlic minced
1 cup heavy cream
2 tablespoons Dijon mustard
1 ½ cups chopped fresh spinach

Directions:

Season the chicken on both sides with salt and pepper.

Heat a large skillet over medium heat and add 1 tablespoon of the butter.

Once the butter has melted, add the chicken to the skillet and cook for 5 minutes per side, or until the chicken has cooked through.

Remove the chicken to a plate and set aside.

Add the remaining butter to the skillet and, once melted, stir in the onion and cook for 5 minutes or until onions are soft.

Stir in the garlic and cook for 1 minute more.

Add the heavy cream and Dijon mustard to the skillet and whisk well. Cook for 2-3 minutes or until cream sauce has thickened slightly.

Add the spinach to the pan, stir, and cook for 3 minutes or until spinach has wilted.

Return the chicken to the pan and coat in the sauce.

Serve immediately.

Servings: 1 breast

Nutritional Information: Calories: 500, Fat: 35g, Carbohydrates: 6g, Fiber: 1g, Protein: 40g