This dish features succulent chicken breasts lightly seasoned, which are seared to achieve a golden crust and then cooked in a rich cream sauce that combines the flavors of parmesan cheese, sun-dried tomatoes, onions, and a generous amount of spinach, resulting in a deliciously indulgent meal. 

Serves: 4 

700 grams/1 1/2 pounds large chicken 

1 teaspoon salt or to taste

¾ teaspoon freshly ground black pepper, or to taste

1½ teaspoon paprika

1½ teaspoon onion powder

4 tablespoons sun dried tomato oil or olive oil

The Sauce:

2 tablespoons garlic, minced, about 6 cloves

½ cup white wine

50g sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)

1 teaspoon Dijon mustard

1½ cups heavy cream

3 cups baby spinach leaves

½ cup fresh grated Parmesan cheese

2 tablespoons freshly chopped parsley for garnish

Season the chicken with salt, pepper, paprika and onion powder. In a large pan, over medium heat, heat the 2 tablespoons of the reserved sun-dried tomato oil. Sear the chicken for about 8 minutes on each side, or until golden and cooked through.  When done, transfer to a warm plate and set aside.

Add the remaining oil into the pan and sauté the garlic until fragrant (about 30 seconds). Add the sun-dried tomatoes and sauté for a minute or two until fragrant. 

Add the mustard and mix well.  Reduce heat to medium-low, add the cream and simmer.   Stir occasionally. Season with salt and pepper.

Add the spinach to the sauce to wilt, then add the Parmesan. 

Simmer for another 2 minutes until the cheese has melted.

Return the chicken to the pan. 

Garnish with the chopped parsley and serve.