Cooking Steps

• Season the chicken generously on both sides with salt and pepper. Sprinkle over the paprika and onion powder.
• Heat the oil in a skillet over medium-high heat. Once the oil is hot, sear the chicken until golden brown, about 4 minutes each side. Remove the chicken from the pan, cover and set aside.
• To the same pan, add the butter. Once the butter is melted, add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.
• Deglaze the pan with the white wine and chicken broth. Using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan.
• Add the sun-dried tomatoes and cook for 2 minutes.
• Add the heavy cream, bring to a slow boil, then reduce the heat to low and let simmer. Stir in the parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.
• Add the spinach to the sauce and cook until it is wilted down and tender.
• Add the chicken back to the pan and warm through, while spooning the sauce over the top.
• Garnish with fresh parsley, red pepper flakes and parmesan before serving.