Ingredients:

4 thin sliced chicken breasts
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons butter
1 cup heavy cream
½ cup oil-packed sun-dried tomatoes
2 cloves garlic minced
1 cup chopped spinach

Directions:

Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the chicken to coat.

Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.

When the butter has melted add the chicken breasts and cook 5 minutes per side or until cooked through.

Remove the chicken to a plate and set aside.

Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.

Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.

Return the chicken to the skillet and coat with the sauce. Serve immediately.

Servings: 4

Nutritional Information: Calories: 485, Fat: 32g, Carbohydrates: 8g, Fiber: 2g, Protein: 42g