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Chicken with Spinach and Artichoke Cream Sauce. Photo: (c) Donna Griffith<\/p><\/div>\n
Chicken with Spinach and Artichoke Cream Sauce<\/h3>\n
Makes 4 servings<\/p>\n
<\/p>\n
- \n
- 4 (6-ounce) boneless, skinless chicken breasts<\/li>\n
- Kosher salt and freshly ground black pepper<\/li>\n
- 2 tablespoons extra- virgin olive oil<\/li>\n
- 2 garlic cloves, finely chopped<\/li>\n
- \u00bd cup chicken stock<\/li>\n
- 1 cup full-fat coconut milk<\/li>\n
- 1 tablespoon Dijon mustard<\/li>\n
- \u2153 cup loosely packed baby spinach<\/li>\n
- 1 (14-ounce) can artichoke hearts packed in water, drained and sliced in half<\/li>\n<\/ul>\n
Set the chicken breasts on a cutting board. Place one hand flat on one chicken breast and extend your fingers away from the board for safety. With your knife blade held parallel to the cutting board, slice the chicken breast in half horizontally. Repeat with the remaining chicken breasts. Pat the chicken slices dry with paper towels and season both sides with salt and pepper.<\/p>\n
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side. Transfer the chicken to a plate and set aside.<\/p>\n
Add the garlic to the skillet and cook, stirring continuously, for 30 seconds. Add the stock and cook, scraping up any browned bits\nfrom the bottom of the pan with your spoon, for 1 to 2 minutes. Add the coconut milk, \u00bc teaspoon salt, and \u00bc teaspoon pepper and cook until the sauce has reduced by half, 3 to 4 minutes. Stir in the mustard.<\/p>\n
Add the spinach and artichokes and cook until the spinach has wilted, about 2 minutes. Taste and season with salt and pepper as desired. Return the chicken to the pan and serve immediately.<\/p>\n
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