Creamy Tuscan Chicken Recipe

4 - boneless & skinless chicken brest
2 tablespoons canola oil
salt and pepper to taste

Creamy Sauce Ingredients
1/2 cup white wine
1 cup mushrooms - sliced
1 cup heavy cream
2 tablespoons garlic - minced
1/4 cup grated parmesan cheese
1 cup fresh baby spinach
1 cup basil - chopped

Heat oil in skillet on medium-high heat. Season chicken breast with salt and pepper and cook for 6 minutes on each side. Remove chicken breast from skillet and set aside.

Add the white wine to hot skillet and let the wine reduce by half. Add mushrooms and saute for 4 minutes. Add heavy cream, garlic and parmesan cheese, mix well and bring sauce to a simmer. Add spinach and the basil then simmer until spinach becomes tender.

Place chicken breast back in the skillet with creamy sauce to re-heat, simmer for 5 minutes longer, or until internal temperature reaches 165°F. Serve Creamy Tuscan Chicken with wild rice and a nice salad.