Ingredients
1¼lbschicken breasts,(4 pieces), thin boneless, skinless
1tbspolive oil
1tspsalt,divided use
¾tsppepper,divided use
1tbspbutter
1tbspall purpose flour
1tspgarlic,(minced)
½cupchicken broth
¾cupheavy cream
1cupmarinated artichoke hearts,coarsely chopped
2cupsfresh spinach leaves
2tbspparsley,chopped
Preparation
Heat the olive oil in a large pan over medium-high heat. Season the chicken breasts on both sides with ½ teaspoon of salt and ½ teaspoon of pepper.
Place the chicken in the pan and cook for about 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 about 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, for about 3 to 4 minutes until sauce is just thickened.
Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for about 2 to 3 more minutes or until spinach is wilted.
Return the chicken to the pan and simmer for about 2 minutes or until warmed through. Sprinkle with parsley and serve immediately.
