Creamy Tuscan Chicken

Warm the extra-virgin olive oil in a large skillet over medium heat.

Pat dry and season the chicken with salt, pepper, and oregano. Sauté the chicken for about 6-8 minutes per side or until golden brown. Remove them from the heat and set aside.

In the same pan, melt the butter. Add the garlic and cherry tomatoes and cook, stirring often, until the tomatoes soften. Add the spinach and cook until wilted.

Slowly pour the cream into the skillet, then sprinkle the Parmesan cheese over the top. Bring the sauce to a simmer, then lower the heat, stir, and cook for 3-4 minutes or until thickened.

Return the chicken to the skillet, spoon some of the sauce over the top, and cook until no longer pink in the middle.

Serve immediately with the sauce on top and lemon wedges on the side. Enjoy!