| 1 tbsp. extra-virgin olive oil | |
| 4 Chicken breasts | |
| 1 tsp. Dried Oregano | |
| 3 tbsp. Butter | |
| 3 Knoblauchzehe | |
| 80g Baby Spinach | |
| 12 Cocktailtomaten | |
| 120ml Sahne | |
| 25g Parmesan | |
| Lemon Wedges (For Serving) |
| 1. | In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. |
| 2. | In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. |
| 3. | Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. |
| 4. | Serve with lemon wedges. |