Tuscan Chicken

On a clean cutting board, use a sharp knife to halve the chicken breasts horizontally. This will give you four thin chicken breast halves. Season both sides of the chicken with salt and pepper. Dredge the chicken in flour, shaking off any excess flour before searing it. Editor's Tip: Dredging the chicken in flour is optional, but it will give you nice color and a thicker sauce.

In a large skillet, heat the oil over medium heat. Brown the chicken on both sides, then remove it from the pan and set it aside. Editor's Tip: Resist the urge to move the chicken around while it's searing! Once it lifts up easily and it's browned, flip and sear the other side. For the best sear, make sure your chicken has been out of the fridge for at least 30 minutes before cooking.

In the same skillet, melt the butter. Add the onion, cooking and stirring until it's tender, one to two minutes. Add the garlic and cook for one more minute. Add the broth and bring it to a boil, stirring to loosen the browned bits from the bottom of the pan. Stir in the cream, 1/2 cup of Parmesan cheese and the garlic powder, and cook over medium-low heat until the sauce begins to thicken, about five minutes.

Return the chicken to the pan, then add the spinach, the tomatoes and the remaining 1/2 cup of Parmesan. Cook everything, covered, until the spinach is wilted and a thermometer inserted into the chicken reads 165°F, about 13 to 15 minutes. Serve while the chicken is still warm.