Creamy Spinach and Artichoke Chicken

• Meat

  • 4 Chicken breasts (approximately 1 1/4 pounds, thin boneless skinless

• Produce

  • 1 cup Artichoke hearts
  • 1 tsp Garlic
  • 2 tbsp Parsley
  • 2 cups Spinach, fresh leaves

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 3/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 3/4 cup Heavy cream

Found on spendwithpennies.com

Description

Ingredients

• 4 thin boneless skinless chicken breasts (approximately 1¼ pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt, divided use
• ¾ teaspoon pepper, divided use
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 1 teaspoon minced garlic
• ½ cup chicken broth
• ¾ cup heavy cream
• 1 cup marinated artichoke hearts, coarsely chopped
• 2 cups fresh spinach leaves
• 2 tablespoons chopped parsley

Directions

• Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with ½ teaspoon salt and ½ teaspoon pepper.
• Place the chicken in the pan and cook for 5 minutes on each side, or until golden brown and cooked through.
• Remove the chicken from the pan and place on a plate; cover to keep warm.
• Wipe out the pan with a paper towel.
• Melt the butter in the pan and add the garlic; cook for 30 seconds.
• Add the flour to the pan and stir until thoroughly combined with the garlic mixture.
• Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.
• Add the heavy cream and simmer, stirring constantly, until sauce is just thickened, 3-4 minutes.
• Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for 2-3 more minutes or until spinach is wilted.
• Return the chicken to the pan and simmer for 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.