Chicken With Spinach And Sundried Tomatoes In A Cheesy Cream Sauce

2 tablespoons olive oil

1½ pounds thin-sliced boneless, skinless chicken cutlets

2 large shallots, chopped

¾ cup chicken broth

1 cup heavy cream

1 teaspoon minced fresh oregano

½ teaspoon minced fresh thyme

½ cup grated Fontina cheese

½ cup finely grated Parmesan cheese

2 cups roughly chopped spinach

½ cup roughly chopped sundried tomatoes

Hot cooked rice or pasta to serve

In a very large skillet, heat the olive oil over medium high heat. Sear the chicken for about 3 minutes on each side, or until browned and just barely pink in the center. Do this in batches if needed, and remove the chicken to a plate and set aside.

Return the skillet to medium heat, add the shallots, and saute for 2 minutes until they start to become tender. Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom. Stir in the heavy cream, oregano and thyme, and heat until the edges of the sauce start to bubble. Sprinkle in the Fontina and Parmesan cheeses and stir until they are melted. Stir in the spinach and sundried tomatoes, and keep at a very low simmer until the spinach is wilted, about 2 minutes.

Return the chicken to the pan and allow it to heat through, about 2 minutes. Serve the chicken with the sauce over hot rice or pasta.

Serves 4 to 6

Nutrition information per serving: 524 calories; 330 calories from fat; 37 g fat (20 g saturated; 1 g trans fats); 189 mg cholesterol; 494 mg sodium; 11 g carbohydrate; 1 g fiber; 6 g sugar; 37 g protein.