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Cut each chicken breast in half horizontally.
Add salt and pepper to the chicken (and any other seasoning of choice).
Place 2 Tablespoons of oil in a skillet or pan and cook the chicken over medium heat for about 4-5 minutes on each side.
Set the chicken aside.
While the chicken is cooking, create the sauce by whisking together the cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning until smooth.
Place 1 Tablespoon of oil in the pan and cook the chopped onions for about 1-2 minutes.
Place the remaining oil (1 Tablespoon) and almond flour in the pan and whisk for about 2-3 minutes.
Pour the sauce into the pan and whisk for another 2-3 minutes, allowing it to slightly thicken and reduce.
Add in the sun-dried tomatoes and spinach and stir.
Add the chicken breasts and mushrooms back in, coating with the sauce and letting them heat back up for about 1 minute.
Add more salt and pepper to taste.
Remove from heat, serve, and enjoy!