Saute Tomatoes with Creamy Chicken Parmesan

Directions

1. Add 2 cup of flour and 2 cups of parmesan cheese to two separate medium size mixing bowl, then sprinkle 1 teaspoon of onion powder and garlic powder into the flour, mix thoroughly. Next season the chicken breast with remaining garlic and onion powder and ½ tablespoon of salt. Creating an assembly line of flour, beaten eggs and parmesan cheese, dip each chicken breast into the flour, then the beaten eggs and the parmesan cheese, be sure to coat each chicken breast thoroughly, then place the chicken on a plate, set aside for 15 minutes.
2. In a medium size sauce pan over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil, and then stir in the onions and 2 tablespoon garlic, cook for 3-4 minutes. Add 1 tablespoon of flour, cook until the flour has dissolved, then add wine, stir for a few seconds, pour in milk, including the heavy cream milk, continue to stir while adding the remaining cup of parmesan cheese. When the sauce thickens, lower the heat, season with nutmeg, Dijon mustard and a pinch of salt and black pepper to taste. Set aside 1 ½ cup of the sauce, then add the spinach into the sauce pan with the remaining sauce, then stir to combine for a few minutes, then turn off the heat.
3. Add remaining olive oil to a large skillet of medium-high heat, and then cook each chicken breast about 3-4 minutes on each side. Meanwhile in another sauce pan over medium-low heat, add remaining butter, and then sauté the tomatoes and the remaining garlic, add a pinch of salt and black pepper to taste, then add the dried Italian seasoning, and parsley, stir and cook for 2 minutes.
4. How to plate the dish: Add 2 tablespoon of the creamy sauce on the plate, swirl the plate around to cover to entire plate with the sauce mixture, then place the chicken breast along the center of the dish, then add the spinach on the sides, and then top with the tomatoes, add more sauce over the chicken as desired. 4 per serving