Directions
- 1Season chicken with salt, pepper, and paprika.
- 2Heat a large skillet with 1 tbsp of reserved sun-dried tomato oil. Add chicken and cook until done, about 5-6 minutes per side.
- 3Remove chicken and set aside.
- 4In the same pan, sauté onion and garlic for about 5 minutes.
- 5Add sun-dried tomatoes, Dijon mustard, and Italian seasoning; stir for 1-2 minutes.
- 6Add spinach and parmesan cheese; stir until spinach wilts.
- 7Return chicken to the pan.
- 8Reduce heat to low, cover with sauce, and remove from heat.
- 9Garnish with parsley and serve.
Ingredients
- 1 lb boneless skinless chicken breasts
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1 tsp paprika
- 0.5 cup sun-dried tomatoes, drained and chopped
- 3 tb sun-dried tomato oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, mashed
- 1 tb Italian seasoning
- 2 tsp dijon mustard
- 1.25 cups full-fat coconut milk OR heavy cream
- 1 tb corn starch or tapioca or arrowroot
- 2 cups fresh spinach
- 0.75 cup freshly grated parmesan cheese
- 1 handful chopped parsley
Equipment
large skillet
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