Peace Love and Low Carb Presents
low carb - gluten free - one pot - less than 30 minutes
salt & pepper
Season the chicken on both sides with salt, pepper, paprika and onion powder. Sear the chicken on both sides until golden brown, about 4 minutes each side. Remove the chicken from the pan.
To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender. Add the garlic, and sauté until fragrant.
Deglaze the pan with the white wine and chicken stock and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.
Add the sun-dried tomatoes to the pan and cook for an additional 2 minutes or until they are tender and warmed through.
Add the heavy cream, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the parmesan cheese until it is melted into the sauce. Taste, and add more salt, if desired.
Add the spinach to the cream sauce and let it cook until the spinach is wilted down and tender and the sauce starts to thicken.
Add the chicken back to the pan and spoon the sauce over the top. Garnish with fresh parsley, red pepper flakes and parmesan.