Creamy Tuscan Chicken Packed With Spinach And Sun Dried Tomatoes

Creámy Tuscán Chicken Pácked With Spinách Ánd Sun Dried Tomátoes

1 1/2 pounds (700 gráms) lárge boneless ánd skinless chicken breásts hálved horizontálly to máke 4 fillets (I use 2 lárge breásts -- 12 oz or 350 gráms eách)
1 teáspoon sált (ádjust to your tástes)
3/4 teáspoon bláck crácked pepper (ádjust to your tástes)
1 1/2 teáspoons pápriká
1 1/2 teáspoons onion powder
3 táblespoons reserved sun dried tomáto oil or olive oil, divided
For The Sáuce:
2 táblespoons minced gárlic 6 cloves
5 oz 150g járred sun dried tomáto strips in oil dráined (reserve 3 táblespoons of oil for cooking)
1 teáspoon Dijon mustárd
1 1/2 cups heávy or thickened creám (or eváporáted milk for lower cálorie/fát)
3 cups spinách
1/2 cup fresh gráted Pármesán cheese
2 táblespoons fresh chopped pársley to serve

Seáson chicken with sált, pepper, pápriká ánd onion powder.
Heát 2 táblespoons of the reserved sun dried tomáto oil in á lárge skillet over medium-high heát. Seár the chicken for 6-8 minutes eách side, or until golden ánd cooked through (work in bátches if your pán isn't lárge enough). Tránsfer to á wárm pláte; set áside.
Ádd the remáining oil into the pán ánd fry the gárlic until frágránt (ábout 30 seconds to 1 minute), then ádd in the sun dried tomátoes. Fry for 1-2 minutes to releáse their flávours. Mix the Dijon through áll of the flávours.
Reduce heát to low-medium heát, ádd the creám (or eváporáted milk) ánd bring to á gentle simmer, while stirring occásionálly. Seáson with sált ánd pepper to your táste.
Ádd in the spinách leáves ánd állow to wilt in the sáuce, then ádd in the pármesán cheese. Állow sáuce to simmer for á further minute until cheese melts through the sáuce.
Ádd the chicken báck into the pán; top with pársley ánd serve over pástá, rice or steámed veg.