| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 4 thin-cut chicken breasts (chicken cutlets)
- Kosher salt and freshly ground black pepper
- 1/2 red onion, diced
- 2 cloves garlic, minced
- Two 8-ounce jars quartered artichokes, drained
- 3/4 cup white wine
- 3/4 cup heavy cream
- 1 cup grated Parmesan
- One 4-ounce jar diced pimientos, drained
- 3 cups baby spinach
- 1/2 lemon, juiced
- Fresh basil leaves, for garnish
- Warm bread, for serving
Instructions
- 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.
- 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.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 883 |
| Total Fat | 47 g |
| Saturated Fat | 23 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 82 g |
| Cholesterol | 300 mg |
| Sodium | 1335 mg |
Reviews
Very good, easy. Served with garlic potatoes. Will make again.
anyone use marinated artichokes?
The whole family loved this – even not big artichoke lovers. I chopped the artichokes up a little more, and sliced the chicken before putting back into the pan. Served over bread as suggested. Nice to have such a knock out dish and it comes together very quick and easy.
I made this with some shredded roasted chicken and mixed it together. We used the leftovers as a filling in a calzone with some ricotta and mozzarella. It’s probably one of the best calzones we’ve had.
Turned out great! I subbed all dairy ingredients with non-dairy equivalents due to daughter’s allergies and there were no issues.
Excellent!! Though definitely not light. Worth every calorie though. Easy to make and straight up delicious. Mise-en-place boom boom you’re done. Excellent over rice.
Followed the direction. it was easy n good. pasta would have been great addition , but I am cutting carbs.
This is delicious. Next time I’ll use boneless skinless thighs but the flavor of this dish is great especially the next day. I served over egg noodles. This is going in my rotation for sure!
I loved the flavor! I skipped the bread to make it low-carb, so it was lacking a little in texture. I will make it again with bread or pasta for sure!
Love this dish. Serve over rice and is better the next day.