4 Chicken breast, halves
2 handfuls Baby spinach, fresh
6 cloves Garlic
1/4 tsp Garlic powder
1 Squeeze Lemon juice, fresh
1/4 tsp Black pepper
1/4 tsp Salt
3 Tbs butter
1 cup heavy cream
1/4 cup parmesan cheese
1/4 cup Cooking wine, white
Season chicken with salt, pepper and garlic powder all over.
Melt 1 Tbs butter in a large skillet over medium-high heat. Sear chicken in the hot pan, for 5 minutes on each side, until cooked through. Once cooked, remove from the pan and set aside. Wipe out pan and return to stove top.
Melt 2 tbsp butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the wine; allow to reduce to half.
Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste.
Add the parmesan cheese and allow sauce to gently simmer for a minute or so until the cheese melts and sauce thickens, stir in spinach until wilted.
Add the chicken back into the pan, add a squeeze of lemon juice.
Serve with roasted veggies if desired. Enjoy!