Step 1

Season the chicken generously on both sides with salt and pepper. Sprinkle over paprika and onion powder.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Remove the chicken from the pan, cover and set aside.

Step 3

To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender. Add the garlic, and sauté until fragrant.

Step 4

Deglaze the pan with the white wine and chicken stock and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.

Step 5

Add the sun-dried tomatoes to the pan and cook for 2 minutes.

Step 6

Add the heavy cream to the pan, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the grated parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.

Step 7

Add the spinach to the sauce and let cook until it is wilted down and tender.

Step 8

Add the chicken back to the pan and spoon the sauce over the top.

Step 9

Garnish with fresh parsley, red pepper flakes and parmesan.