Creamy spinach vodka sauce and sautéed chicken

Ingredients

• 2 chicken breasts
• olive oil
• salt and pepper to taste
• 2 to 3 cloves garlic
• 1 medium sized onion
• 2 to 3 cups fresh spinach
• 1 cup tomatoes
• 3/4 cup vodka
• 1/2 cup heavy cream

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Preparation

• First, slice the chicken breasts into tenders, about 1/2 to 3/4 inches thick.
• Pat them dry with paper towels. Heat a skillet over a low flame and sautee the garlic and onions. Add the chicken tenders, and let them cook until browned on both sides.
• If you are having trouble browning the chicken, brush a little bit of all-purpose flour on each slice, which will encourage better browning. After the chicken is finished, remove from the skillet and cover.
• With the garlic and onions still in the skillet, dice or slice the tomatoes according to your preference and add them to the other ingredients. If you are using mushrooms, add them now.
  
• If you use spinach, let the tomatoes cook down for about 10 minutes. Then, add the vodka and let simmer for another minute or so. Then, add the spinach, stirring until it collapses.
• Drizzle olive oil if necessary. When the sauce forms a nice texture, remove from heat and stir in the heavy cream. Serve over chicken, and sprinkle with parmesan cheese.

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