Spinach Artichoke Chicken

Name: Spinach Artichoke Chicken
Yield: 4
Ingredients: deselect all; 2 salted butter; 2 olive oil; 4 thin-cut chicken breasts (chicken cutlets); kosher salt and freshly ground black pepper; 3/4 white wine; 2 cloves garlic, minced; 8 kg two jars quartered artichokes, drained; 1 grated parmesan; 4 kg one jar diced pimientos, drained; 3 baby spinach; 3/4 heavy cream; fresh basil leaves, for garnish; warm bread, for serving; 1/2 red onion, diced; 1/2 lemon, juiced

0 mins

Total time

4

Serving

16

Ingredients

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Ingredients

deselect all

salted butter

olive oil

thin-cut chicken breasts (chicken cutlets)

kosher salt and freshly ground black pepper

³⁄₄

white wine

cloves garlic, minced

kgtwo jars quartered artichokes, drained

grated parmesan

kgone jar diced pimientos, drained

baby spinach

³⁄₄

heavy cream

fresh basil leaves, for garnish

warm bread, for serving

¹⁄₂

red onion, diced

¹⁄₂

lemon, juiced

Directions

Step 1

Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.

Step 2

Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.

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