2tbspolive oilor you could use oil from the sun dried tomatoes jar
½cupsun dried tomatoes
1 ½cupsfresh spinach
2cupsshredded parmesan cheese
1chicken bouillon cube
In a small bowl mix salt, pepper, italian seasonings, garlic powder, and garlic salt.
Season both sides of the chicken breasts with seasoning mixture (approx 2 teaspoons). Set the rest of the seasonings aside
In a large skillet over medium high heat add olive oil and chicken breasts.
Let chicken breasts cook for 5 minutes per side, or until browned. Cover skillet and turn heat to medium low. Allow chicken breasts to cook until the internal temperature reaches 165 degrees, and is no longer pink. Depending on how thick your chicken breasts are, this may take 3-5 additional minutes.
Remove chicken from skillet and set aside. Add butter, onions, sun dried tomatoes and garlic to the skillet. Mix well and cook for 1-2 minutes over medium heat.
Add water and chicken bouillon cube and stir well. Deglaze the bottom of the pan by using your spatula to gently scrape the bottom of the pan to get all browned bits up and into the sauce.
Add the seasoning mixture and stir well. Allow to simmer for 2-3 minutes.
Add the heavy cream and parmesan cheese and stir well to combine. When it starts to gently bubble then add the spinach and stir.
Turn heat to low and add chicken breasts back to the skillet. Cover and let simmer for 2-3 minutes.