Ingredients
4boneless skinless chicken breasts,(6 oz)
salt and freshly ground black pepper
1½tbspolive oil
2tbspbutter
3clovesgarlic,minced
1tbspflour
5ozfresh spinach,rinsed, drained and chopped
14ozartichoke quarters,drained and chopped
1¼cupsmilk
4ozneufchatel cheese,diced into small cubes
⅓cupparmesan cheese,finely shredded
¼cupsour cream
red pepper flakes,optional
Preparation
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for about 5 to 6 minutes until golden brown on bottom.
Rotate chicken to the opposite side and continue to cook for about 5 minutes more until chicken is golden brown on bottom and center registers 165 degrees F on an instant-read thermometer. Transfer chicken to a plate, cover with foil to keep warm.
Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute for about 1 minute until spinach has wilted.
Pour in milk, while scraping up browned bits from the bottom.
Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted.
Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes.
