The first thing we’re going to do is season the chicken breasts with salt, pepper and a 1/2 teaspoon of oregano.
We than add 2 tablespoons of GOYA® Puro Olive Oil to a pan and when it’s hot we add the chicken breasts and seal on both sides. Remove and put to one side.
In the same pan, cook the sliced onion along with the minced garlic and sun-dried tomato on a medium-high heat.
Turn the heat down to the minimum and add the chicken stock along with the cream and Parmesan cheese. Season and add the oeganor that's left. Cook everything for 2 or 3 minutes or until you have a creamy sauce.
Finally, add the spinach to the sauce and stir with a wooden spoon so all the ingredients are well incorporated.
Add the chicken breasts and cook until they are well done, and the chicken stock has almost fully reduced. ¡Buen provecho!