½ cup whipping cream or full-fat =coconut milk or Edensoyunsweetened (for dairy-free)
½ cup sundried tomatoes, slivered
½ cup raw milk cheddar, grated(optional—leave out for dairy-free)
Heat the coconut oil butter ghee in a large skillet over medium heat. Slice the chicken breasts in half lengthwise. Sprinkle both sides with Herbamare and pepper. Place the chicken in the hot skillet and cook through. Remove the chicken.
Add a little more coconut oil butter ghee to the pan, if necessary, and add the onion and garlic, and Herbamare. When the onions start to soften, add the spinach and chicken stock. Let simmer for about 5 to 10 minutes or until the stock starts to reduce a little. Add in the flour, whisking as you do so. Then whisk in the cream or milk, sun-dried tomatoes, and the cheese, if using. Stir to combine. When you have a sauce with a nice consistency, add the chicken back in. Heat through and serve.