Note: If sun-dried tomatoes are packed in oil, omit the butter.
Sprinkle both sides of chicken breasts with mixture of the four spices. Sear with butter (or sun-dried tomato oil) in a large, deep skillet over medium-high heat for 8 minutes, flipping halfway through. Set chicken aside.
In the same skillet, lower heat to medium and add garlic. Sauté for a minute or two. Pour in heavy cream, sun-dried tomatoes, artichoke hearts, capers, and spinach. Bring to a simmer, stir, then return chicken to skillet.
Cover with lid and continue cooking until chicken is heated through and spinach is wilted, about 5 minutes.
Per serving: 419 calories, 24 grams fat (11 grams saturated fat), 152 milligrams cholesterol, 524 milligrams sodium, 15 grams total carbohydrates, 7 grams fiber, 38 grams protein.
