Chicken with Spinach and Tomatoes

​2 tablespoons olive oil
2 tablespoons butter
3 boneless, skinless chicken breasts
salt and pepper
¾ cup chicken broth
1 cup heavy cream
½ teaspoon garlic powder
¼ teaspoon Italian seasoning
3 cups loosely packed baby spinach, chopped
½ cup oil-packed sun dried tomatoes, drained, julienned
¼ cup shredded parmesan cheese
 
1.  In a large skillet, heat oil and butter over medium-high.  Slice chicken horizontally into 6 cutlets.  Pat chicken dry and sprinkle with salt and pepper. Brown 3 cutlets for 2-3 minutes on each side; remove to a plate and repeat with remaining cutlets. 
 
2.  Deglaze skillet with chicken broth, whisking to incorporate browned bits.  Add cream, garlic powder, and Italian seasoning.  Combine thoroughly and bring to a simmer.  Add spinach and tomatoes and cook until spinach is wilted.  Return chicken to pan and heat through.  Sprinkle with parmesan cheese before serving.
 
Added April 2018