Skillet Chicken with Creamy Spinach Artichoke Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 6 0z boneless, skinless chicken breasts
salt and pepper
1 1/2 Tbsp olive oil, divided
2 Tbsp butter
3 cloves garlic, minced
1 Tbsp flour
5 oz fresh spinach, rinse, drain, chop (3 1/2 packed cups)
14 oz canned artichoke quarters, drain and chop
1 1/4 c milk
4 oz Neufchatel cheese, dice into small cubes
1/3 c packed freshly finely shredded parmesan cheese
1/4 c sour cream
red pepper flakes optional
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Directions: |
Directions:Pound chicken to even thickness.
Season both sides with salt and pepper
Heat 1 Tbsp. olive oil in a large skillet over med/hi heat.
Add chicken and cook until golden brown on bottom, about 4 to 5 minutes.
Rotate chicken to opposite side, add remaining 1/2 Tbsp. olive oil and continue cooking until chicken is golden brown and center registers 165* on meat thermometer.
Transfer chicken to plate, cover with foil to keep warm.
Melt butter in same skillet used to cook chicken over med heat.
Add garlic and flour and cook 30 seconds, then add spinach and artichokes and saute until spinach has wilted, about 1 minute.
Pour in milk, while scraping up browned bits from the bottom. (don't worry if you cannot get it all)
Add in Neufchatel cheese and parmesan, season with salt and pepper to taste and cook and stir until mixture has thickened slightly and cheeses melted.
Stir in sour cream then return chicken to skillet.
Sprinkle with red pepper flakes and serve warm. |
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Number Of
Servings: |
Number Of
Servings:4 |
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