2 chicken breasts
1 tablespoon butter
1 tsp olive oil
1/2 teaspoon salt and pepper, or to taste
1/2 teaspoon oregano
1 medium onion, chopped
1/2 cup semi-dried tomatoes (you can also use sun dried recipes)
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup spinach (or more if you like)
First pound the chicken breasts evenly. Thoroughly season chicken breasts with salt and pepper on both sides.
In a pan, melt 1 tablespoon butter and 1 tsp olive oil over medium-high heat. Add chicken breasts and cook for about 4-5 minutes on each side until browned. Once done and no longer pink, transfer cooked chicken breasts to a plate and set aside.
To make the creamy spinach parmesan sauce, In a same pan, saute onion for 3-4 minutes. Add 1/2 teaspoon oregano and semi-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.
Add spinach to the mixture and continue cooking until wilted. Add the chicken breasts back to the pan and reheat for 4-5 minutes. Serve the creamy chicken with spinach and parmesan sauce, garnish with fresh chopped spinach or basil.