Ingredients:
2 tbsp. olive oil
14-oz. can artichoke halves, patted dry
Kosher salt and pepper
4 6-oz. boneless, skinless chicken breasts, pounded to 1/2 inch thick
1/2 c. dry white wine
Half of a 5.2-oz. package Garlic & Fine Herbs Boursin
1 bunch spinach, thick stems discarded, roughly chopped
Instructions:
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.
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.
Add white wine to skillet; cook, scraping up any browned bits, 2 minutes.
Stir in Garlic & Fine Herbs Boursin until melted. Fold in spinach to wilt. Fold in artichokes; serve with chicken.
Original Recipe from: Good Housekeeping
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