Chicken in sauce with spinach and artichokes
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This simple yet delicious dish combines seared chicken breast with a popular American spinach and artichoke dip. It's incredibly juicy, and the combination of flavors, including the creamy cheese sauce, is sure to impress. Everything is cooked in one pan: simply stir the ingredients in the order listed, and serve in a few minutes. Dip warm bread in the dip and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 thin slices of chicken breast (cutlets)
- 2 tablespoons salted butter
- 2 tbsp. l. olive oil
- Half a red onion, diced
- 2 cloves garlic, crushed
- 2 x 220g cans of canned artichoke quarters, drained
- 3/4 cup white wine
- 3/4 cup heavy cream
- 1 tbsp. grated parmesan
- 1 can (110g) chopped pimento peppers, drained
- 3 cups small spinach
- Juice of half a lemon
- Fresh basil leaves, for serving
- Warm bread, for serving
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Recipes with similar ingredients: chicken breasts, Artichokes, spinach, cream, Parmesan cheese, white wine, pimento pepper, lemon, basil
Cooking the dish according to the recipe:
- In a large nonstick skillet, heat the butter and olive oil over medium-high heat. Season the chicken with salt and black pepper on both sides and add to the skillet. Cook until the chicken is browned and cooked through, about 3 minutes per side. Transfer to a plate.
- Add the onion and garlic to the pan and stir until slightly softened, about 30 seconds. Then add the artichokes and cook, stirring, until the artichokes are heated through and the onion is translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and additional black pepper to taste, then stir again. Bring the sauce to a simmer, then add the Parmesan and cook for another minute to thicken.
- Add the pimento, spinach, and lemon juice. Stir until the spinach wilts, about a minute. Return the chicken to the pan, spooning a little sauce over it. Sprinkle with torn basil leaves and serve with warm bread.
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