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Monday, May 1, 2023


Since this recipe was said to have the same flavors as that fabulous spinach artichoke dip we all love, I thought I'd give it a try! did have a lovely flavor.  The recipe calls for it to be served over rice, although I think I might perfer angel hair pasta next time.  


2 chicken breasts or 4 thighs
flour, salt and pepper
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 Tbsp. fresh thyme
1 ¼ cups low-sodium chicken broth
4 oz. cream cheese, softened**
10 oz. baby spinach (7 cup)
3 Tbsp. fresh lemon juice
1 oz. Parmigiano Reggiano, finely grated (1/2 cup packed)
1 pkg. (9 oz.) frozen artichoke hearts, thawed, quartered  if whole (I used the canned variety w/o the juices) 


Season chicken with salt & pepper; dredge in flour, shaking off any excess. Add butter and 1 Tbsp. olive oil to a heated skillet.  When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places, but not cooked through, about 3 minutes.  Transfer to a plate.

Add remaining 1 Tbsp. oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds.  Stir in broth and cream cheese; cook until mixture boils and cheese melts.  Add spinach and cook, stirring, until wilted; 2-3 minutes.  Stir in artichokes; cook 1 minute more.  

Return chicken and accumulated juices to skillet.  Simmer, shaking pan occasionally, until sauce is reduced and thickened and chicken is just cooked through.  About 3 minutes.  Remove from heat; stir in lemon juice and parmesan.  Serve over rice. 

NOTES:  ** This is the first time I've used cream cheese in a sauce, and I ended up with little shards of cream cheese floating in the sauce.  It did not melt per the instructions.  I've since done some research and it seems there is a technique to this, so it was probably me.  If I make this again, I've decided to avoid this I'm going to use sour cream instead, I know how well it works in a sauce and it actually has much fewer calories than cream cheese as well.