Creamy Spinach and Artichoke Chicken
Description
In less than 30 minutes your family can enjoy a wonderful restaurant quality meal. It's packed with artichokes, spinach and seared chicken in a flavorful, creamy sauce.
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
Directions
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Season chicken breasts on both sides with ½ t. salt and ½ t. pepper. Heat oil in a large pan over medium high heat.
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.
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.
Sprinkle with parsley. Serve immediately.
4 servings.