Pan-seared chicken breasts smothered in creamy herb and parmesan cheese sauce, garlic and sweet red peppers.
Pre-heat the cast iron pan to medium-high. Season chicken breasts with salt, pepper and Better than Bouillon. Set aside.
Dice the garlic cloves and onions. Line the cast iron pan with extra virgin olive oil and sauté well. Cook the chicken until golden brown on each side. Deglaze the cast iron pan by pouring in the white wine. Add heavy cream, parmesan, spinach, sweet red peppers and herbs. Gently mix around the chicken. Serve warm, and Enjoy!
Serving Size 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.