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! And....it 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.