Creamy Spinach and Artichoke Chicken #Recipe Peg Cochran/Margaret Loudon

 

This was very good and not difficult even though there is a long list of ingredients!  I made some adjustments.  I cooked a portion for two people instead of four and I cut a gigantic chicken breast (how can they even walk?) in half horizontally and pounded them since cutlets cost a lot more and are basically the same thing.  I used gluten free four and since I didn't have any white wine, I used dry Vermouth (my go-to when I don't have white wine--to cook with, not drink!) I forgot to buy fresh spinach (face palm) so I used the bag of frozen I had.  I defrosted it and drained it well but I think fresh spinach would still be preferable.

 

 4 (4-ounce) chicken cutlets (or breasts cut in half horizontally)

¼ teaspoon ground pepper

2 olive oil, divided

2 shallots, chopped

4 cloves garlic, finely chopped  

2 tablespoons all-purpose flour (or gluten free)

¼ cup dry white wine

½ cup chicken broth

6 cups spinach, chopped

1 cup canned quartered artichoke hearts, rinsed and chopped

½ cup heavy cream

¼ cup cream cheese, cubed and softened

¼ teaspoon crushed red pepper (optional)

⅛ teaspoon salt

¼ cup grated Parmesan cheese

2 tablespoons chopped fresh basil

Season chicken with ground pepper.  Heat 1 tablespoon olive oil over medium heat and brown chicken on both sides, cooking until internal temperature reaches 165 degrees.  Remove chicken to a plate.

 

Add remaining tablespoon of olive oil to pan and sauté shallots and garlic until shallots are translucent.

Add flour and cook, stirring until fragrant or for about one minute.

 

Add wine and cook until most of the liquid has evaporated.

 

Whisking constantly, add broth and cook until mixture has thickened.

Add spinach and artichokes and cook, stirring, until spinach has wilted.

Add optional red pepper, heavy cream and cream cheese and cook until cream cheese has melted.  Season with salt and ground black pepper to taste.

 

Return chicken to pan and heat through, about 2 to 3 minutes. 

 

Remove pan from heat and add Parmesan and basil.  Stir until Parmesan melts.