Creamy Lemon Chicken with Artichokes and Spinach

Ingredients:

  • 1/2 lb Chicken Cutlets, or Chicken breasts halved horizontally

  • 5 oz Spinach

  • 4 oz Creme Fraiche

  • 1 Tbsp Fresh Lemon Juice

  • 1 can Quartered Artichoke Hearts

  • 2 Garlic Cloves, diced

  • 1/2 Tbsp Fresh Thyme

  • 3/4 cup Chicken Broth

  • 1/2 cup Flour

  • 1.5 Tbsp Butter

  • 1 Tbsp Extra Virgin Olive Oil

  • 1/2 oz Parmigiano Reggiano, finely grated

  • Salt and Pepper to taste

 
 

Instructions:

  1. Pat chicken dry with paper towels and season with salt and pepper

  2. Put flour on a plate and dredge chicken to coat both sides, shake off excess flour.

  3. In a large skillet heat olive oil and butter until butter melted over medium-high

  4. Add chicken to skillet and cook for 3 minutes per side until golden brown.

  5. Remove chicken from skillet and put on plate and cover to keep warm.

  6. Add garlic and thyme to skillet and cook, stirring constantly, for 30 seconds.

  7. Add the broth and the creme fraiche and stir until melted

  8. Add spinach and cook until wilted, about three minutes

  9. Add artichoke and cook for about a minute

  10. Return chicken and accumulated juices to pan and cook for about 3 minutes or until cooked through.

  11. Remove skillet from heat and add lemon juice and parmigiano reggiano.

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