- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In small bowl, combine paprika, garlic powder and thyme; sprinkle over chicken. Season with salt and pepper.
In large deep skillet, heat half the oil over medium-high heat; cook chicken in 2 batches, turning once, until golden on each side and no longer pink inside, about 6 minutes. Transfer to plate; set aside.
In same skillet, heat remaining oil over medium heat; cook garlic, shallot and sun-dried tomatoes, stirring, for 1 minute. Pour in wine; cook, scraping up brown bits from bottom of pan with wooden spoon, for 2 minutes. Add spinach; cook, stirring occasionally, until wilted; about 3 minutes. Add cream; cook for 2 minutes. Stir in Parmesan. Return chicken to skillet; cook until heated through, about 1 minute.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 1 g
- Sodium 750 mg
- Sugars 4 g
- Protein 43 g
- Calories 450
- Total fat 26 g
- Cholesterol 165 mg
- Saturated fat 10 g
- Total carbohydrate 11 g
