Creamy Chicken Florentine

So creamy and garlicky and with prep ahead of time you can have this beauty on the table in about 20 minutes!

3 boneless chicken breasts, sliced

2 tbsps olive oil

Salt and pepper to taste

1 cup 10% cream

1/2 cup chicken broth

1-2 tsps minced garlic

1 tsp garlic powder

1 tsp oregano

1 /2 tsp basil

1/2 cup parmesan

1 1/2 cups chopped spinach (keep some to garnish)

2 tbsps sundried tomatoes cut in thin strips

Slice chicken, chop spinach, cut sundried tomatoes, mince garlic, measure out parmesan, broth and cream. You can do this in the morning and just pull everything out of the fridge at dinner time.

Heat olive oil in a large fry pan. Add chicken, salt and pepper and cook over medium heat 2-3 minutes or until no pink remains. Stir in the minced garlic near the end of cooking time. Remove to plate.

In the same pan whisk cream, broth, garlic powder, oregano, basil and parmesan together. Cook and stir over medium heat until it begins to thicken. Stir in the sundried tomatoes and cook another 2 minutes. Finally add the spinach and return the chicken to the pan to heat through. If you want to thin the sauce just add a little more broth.

Serve with rice or over pasta. If you're serving it over pasta you may want to double the sauce. Top with some torn spinach leaves.

Serves 4