CREAMY TUSCAN CHICKEN

Add the chicken broth and cream; stir to combine. Simmer for 5 minutes. Slowly stir in the Parmesan cheese until melted. Add the spinach and cook until wilted, approximately 2-3 minutes. Season with kosher salt and freshly ground black pepper to taste
Add the chicken back to the pan and simmer for 5 minutes. Serve promptly, spooning the sauce over the chicken. If desired, serve over pasta or rice.
Notes
Cut the chicken breasts in half lengthwise, giving you four thinner chicken breasts that will cook through easily. Some chicken breasts these days are so huge. Or pound the chicken breast thinner using a meat mallet.
Use baby spinach as it is more tender and milder than its older sister.
You can use oil-packed sun-dried tomatoes or dry-packed sun-dried tomatoes. If you are using dry-packed sun-dried tomatoes, hydrate them for a little while in some warm water until they plump up before starting the recipe.
This recipe calls for heavy cream. Trying to deviate from that with milk or half and half will not produce the kind of thick creamy sauce that makes this recipe insanely delicious.
This recipe is best served promptly; however, if there is a delay and the sauce thickens too much, add one to two tablespoons of chicken broth to thin it out.
Nutrition
Calories: 603kcal | Carbohydrates: 18g | Protein: 35g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 525mg | Potassium: 1338mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3731IU | Vitamin C: 17mg | Calcium: 266mg | Iron: 3mg