Creamy Italian Chicken

This has been a recipe I've been working on for a bit. I wanted to get it just right and it is one of the best creamy chicken recipes ever! My husband loved it!
 









 Creamy Italian Chicken
Serves 4

1/4 cup flour

salt and pepper

1 1/2 pounds boneless skinless chicken breasts, thinly sliced

2 tablespoons olive oil

2 garlic cloves, minced

8 ounces sliced mushrooms

1 1/2 cups chicken broth

3/4 cup light cream

1 1/2 teaspoons Italian seasoning

1/3 cup parmesan cheese

1 1/2 cups spinach, chopped

3/4 cup sun dried tomatoes

Combine the flour, salt and pepper on a plate. Dredge the chicken in the flour mixture to coat.

In a large skillet add olive oil, heat the garlic. Add the chicken and cook on medium high heat for 3-5 minutes on each side or until browned on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

Add mushrooms to the pan and cook until softened, about 2 minutes. Add the chicken broth, light cream, Italian seasoning, Parmesan cheese and sundried tomatoes. Whisk over medium high heat until it starts to thicken. Add the chicken back to the pan and simmer for 10 minutes. Add the spinach and let it simmer until the spinach starts to wilt.

Serve over pasta if desired.