Creamy Spinach and Artichoke Chicken

Ingredients

• 4 thin boneless skinless chicken breasts (about 1¼ lb.)
• 1 T. olive oil
• 1 t. salt, divided
• ¾ t. pepper, divided
• 1 T. butter
• 1 T. all-purpose flour
• 1 t. minced garlic
• ½ c. chicken stock/broth
• ¾ c. heavy cream
• 1 c. marinated artichoke hearts, coarsely chopped
• 2 c. fresh spinach leaves
• 2 T. chopped parsley

Steps

1. Season chicken breasts on both sides with ½ t. salt and ½ t. pepper. Heat oil in a large pan over medium high heat.
2. Place chicken in the pan; cook 5 minutes per side, or until golden brown and cooked through. Transfer chicken to a plate; cover to keep warm.
3. Wipe out pan with a paper towel; melt butter; ad garlic; cook 30 seconds. Add the flour to pan; stir until thoroughly combined with the garlic mixture. Pour the chicken stock/broth into the pan; bring to a simmer, stirring constantly. Add the heavy cream; simmer, stirring constantly, until sauce is just thickened, 3-4 minutes. Add artichoke hearts, spinach leaves and remaining salt and pepper. Cook 2-3 more minutes or until spinach is wilted. Return the chicken to the pan; simmer 2 minutes or until warmed through.
4. Sprinkle with parsley. Serve immediately.
5. 4 servings.