Start off with adding a small drizzle of oil to the chicken breast on both sides.

Season the chicken breasts on both sides with salt, ground black pepper, onion powder, and garlic powder.

Pat the seasoning into the chicken before lightly dredging with flour.

Using a medium to large sized pan add a small drizzle of oil.

Fry the chicken breast on both sides for about 3 - 4 minutes depending on the thickness of the chicken, until golden brown on both sides.

Remove the chicken from the pan and place on a plate to reserve for later.

Wiping away any excessive charred bits out of the pan with a paper towel.

Using the same skillet add butter and allow the butter to melt before adding finely chopped garlic.

Stir the garlic until fragrant.

Add white wine or chicken broth and combine.

Add heavy cream and Parmesan cheese while stirring continuously.

Add a small pinch of chicken bouillon and combine.

Add sun-dried tomatoes along with the spinach, allowing the spinach to break down before re-adding the chicken breast back to the pan.

At this time if the chicken is not cooked all the way through adding it to the sauce will allow the chicken to cook thoroughly.

Spoon the sauce over the chicken and be sure to garnish with Italian seasoning.

Serve with your favorite pasta.

Enjoy!!