Recipe Below: INGREDIENTS * 1 yellow onion diced * 3-50 cloves garlic minced * Drained oil-packed sun-dried tomatoes * 1/2 cup Parmesan cheese grated * 3 boneless, skinless chicken breasts (sliced in half long ways) * salt * black pepper * Olive or avocado oil * dried Italian seasoning * spinach (about 4 cups) * 1 1/4 cups heavy cream (& a splash or two more if needed, can also use a bit of water or broth if thinning is needed) INSTRUCTIONS 1. Cut 2 large boneless skinless chicken breasts in half horizontally (also known as butterflying). Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. 2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Make sure it’s hot! Add the chicken in batches (don’t over crowd) in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a plate (the chicken will not be cooked through). Add more oil to the pan and brown the rest of the chicken. Transfer the remaining chicken to the plate and set aside. 3. Reduce the heat to medium. Add another tbsp of olive oil. Add the onion and cook stirring occasionally until softened for 2 to 3 minutes. Add the garlic, sun-dried tomatoes, and Italian seasoning. Cook until you smell the garlic (about 30 seconde to 1 minute). Add the spinach a handful at a time, stirring often until just wilted, 1 to 2 minutes. 4. Add the Parmesan, 1 1/4 cups heavy cream and a bit of salt and pepper. If the sauce looks too thick you can thin it with more cream or water/broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to continue with a gentle simmer and add the chicken back to the pan. Cook until the chicken is cooked through and is at least 165°F, about 4 to 7 minutes depending on how thick your chicken is! Serve with rice and an easy dinner salad ❤️ - @halezgarciaathome