Tuscan Chicken

8 chicken thighs or 4-6 breasts washed, trimmed of skin and fat

salt, pepper, garlic powder, onion powder to season chicken

3-4 cloves garlic, minced

1/2 jar of sun-dried tomatoes, chopped

1 Tbsp Italian herbs

1-2 cups heavy cream

1/4 c. parmesan cheese

5 oz fresh chopped spinach

In a skillet over medium heat with evoo, brown the chicken sprinkling it liberally with seasonings. Keep flipping every few minutes until browned all over and cooked through. 

Add in tomatoes, herbs, cream, and cheese. Stirring around to bring out flavors and create a sauce. Season with more salt as needed. Add spinach last, bring to boil, then serve immediately with favorite pasta, potatoes, polenta, or rice.