Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breast, cut in half horizontally
• 1 1/2 teaspoons Lemon Pepper Seasoning
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2/3 cup chicken broth
• 2 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 cup slivered sun-dried tomatoes
• 2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 4 cups baby spinach

Instructions

1. Place olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper.
2. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside.
3. Add onion to skillet and cook for about 3 minutes to soften.
4. Add garlic and cook 1 more minute.
5. Add chicken broth and scrape up any browned bits from the bottom of the skillet.
6. Add heavy cream and bring to a simmer for 1 minute. Add Parmesan and stir until melted.
7. Add sun-dried tomatoes, Italian seasoning, and garlic powder. Stir in spinach. Cook and stir until spinach is wilted. Season to taste with salt and pepper.