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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken with Creamy Spinach & Artichokes Recipe

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This recipe for Chicken with Creamy Spinach & Artichokes is from The Three Sisters Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs. Olive Oil (divided)
4. 6 oz. Boneless, Skinless Chicken Breasts (seasoned with Kosher salt and pepper)
1 Lemon (halved)
1 14 oz. Can Artichoke Hearts (drained and cut in half length wise)
2 Cloves Garlic (thinly sliced)
1/2 C Dry White Wine
1/4 C Sour Cream
1 Bunch Spinach (stems discarded)
Directions:
Directions:
Heat 1 tablespoon oil in large skillet on medium. Seasoned chicken with 1/2 teaspoon each salt and pepper and cook until golden brown and cooked through, 6 to 8 minutes per side. Remove from heat and squeeze lemon juice on top. Transfer chicken two plates.

Return skillet to medium to high heat and add remaining 1 tablespoon oil. Add artichokes, cut side down, and cook until browned, about 3 minutes.

Reduce heat to medium, add garlic and toss to combine.

Stir in wine and cook, scraping up any browned bits, two minutes. Stir in sour cream and spinach, season with salt, and pepper and cook until just wilted, about two minutes. Serve with chicken.
Number Of Servings:
Number Of Servings:
4

 

 

 

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