Artichoke Chicken with Spinach and Sun-dried Tomatoes
Preparation Time: 10 min
Cooking Time: 20 min
Serves 4
INGREDIENTS
- 2 large boneless, skinless chicken breasts
- 1/2 cup all purpose flour
- 3 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves of garlic, thinly sliced
- Juice from 1/2 of a lemon
- 1/4 cup white wine
- 1/2 cup sun-dried tomatoes, thinly sliced
- 1 14-oz can Reese Specialty Foods Quartered Artichoke Hearts, drained
- 1/3 cup chopped fresh herbs (such as parsley, basil, and sage)
- 1 cup heavy cream
- 2 oz cream cheese
- 1/4 cup grated parmesan cheese
- 2 cups packed fresh spinach, roughly chopped
- 1 tsp kosher salt
DESCRIPTION
Delicious flavors layered together to make a winning meal! Comforting, creamy and flavorful.
DIRECTIONS
1. Cut the chicken breasts in half lengthwise to create 4 thin cutlets. Heat olive oil in a large skillet over medium-high heat.
2. Place all purpose flour on a small plate or in a bowl and season liberally with salt and pepper. When the oil is hot, dredge the chicken cutlets in the flour mixture and place in the saute pan. Cook chicken for 5-6 minutes on each side, until deeply golden brown. Remove from the pan and set aside.
3. Turn the heat down to medium and add the butter and garlic. Cook for 1-2 minutes, until the butter is melted and the garlic is fragrant, followed by the artichoke hearts and sun-dried tomatoes. Stir in the wine and lemon juice, scraping up all of the browned bits from the bottom of the pan. Simmer for another 2-3 minutes, until bubbly and fragrant.
4. Stir in the cream cheese, followed by the heavy cream, cooking until cream cheese is melted and sauce begins to thicken slightly. Add the herbs and chopped spinach and cook just until spinach is wilted. Finally, stir in the parmesan cheese. (If the sauce is too thick, add a splash of water or milk to loosen it.)
5. Taste and add salt and pepper if needed. Return the chicken to the sauce and cook for another 3-4 minutes, just until chicken is cooked through. Serve immediately.
2. Place all purpose flour on a small plate or in a bowl and season liberally with salt and pepper. When the oil is hot, dredge the chicken cutlets in the flour mixture and place in the saute pan. Cook chicken for 5-6 minutes on each side, until deeply golden brown. Remove from the pan and set aside.
3. Turn the heat down to medium and add the butter and garlic. Cook for 1-2 minutes, until the butter is melted and the garlic is fragrant, followed by the artichoke hearts and sun-dried tomatoes. Stir in the wine and lemon juice, scraping up all of the browned bits from the bottom of the pan. Simmer for another 2-3 minutes, until bubbly and fragrant.
4. Stir in the cream cheese, followed by the heavy cream, cooking until cream cheese is melted and sauce begins to thicken slightly. Add the herbs and chopped spinach and cook just until spinach is wilted. Finally, stir in the parmesan cheese. (If the sauce is too thick, add a splash of water or milk to loosen it.)
5. Taste and add salt and pepper if needed. Return the chicken to the sauce and cook for another 3-4 minutes, just until chicken is cooked through. Serve immediately.