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Best Spinach Artichoke Chicken Recipe

47
0


chicken with creamy spinach and artichokes

Mike Garten

Garlic and Fine Herbs Boursin cheese makes a fast, creamy sauce for simple seared chicken.

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Cal/Serv:
380

Yields:

4


servings

Total Time:

0

hours

30

mins

14-oz. can artichoke halves, patted dry

4


6-oz. boneless, skinless chicken breasts, pounded to 1/2 inch thick

Half of a 5.2-oz. package Garlic & Fine Herbs Boursin

1


bunch spinach, thick stems discarded, roughly chopped

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  1. Heat 1 tablespoon olive oil in large skillet on medium-high. Add artichoke halves, cut sides down, and 1/4 teaspoon each salt and pepper; cook until golden brown, 3 minutes. Transfer to a plate.
  2. Heat remaining tablespoon oil in same skillet on medium. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to plates.
  3. Add white wine to skillet; cook, scraping up any browned bits, 2 minutes.
  4. Stir in Garlic & Fine Herbs Boursin until melted. Fold in spinach to wilt. Fold in artichokes; serve with chicken.

NUTRITIONAL INFORMATION: About 380 calories, 19 g fat (7 g saturated), 42 g protein, 755 mg sodium, 7 g carb, 1 g fiber

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