Ingredients
Scale
- 5 boneless, skinless chicken breasts
- salt and pepper
- 2 Tb oil
- 2 Tb butter
- 1 medium shallot, diced
- 3 large cloves garlic, minced
- 1 1/2 Tb flour
- 1 1/4 C milk
- 5 ounces fresh spinach
- 14 ounce can quartered artichoke hearts, drained and chopped
- 4 ounces low fat cream cheese, cubed
- 1/4 C low fat sour cream
- 1/3 C freshly grated parmesan cheese
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 375 degrees. Season both sides of the chicken well with salt and pepper.
- Using a large skillet, heat it until very hot over high heat. Add the oil and the chicken breasts, smooth side down. Do not touch the chicken and allow it to sit for 4 minutes before turning it over so a nice brown crust forms. Cook another 3-4 minutes on the second side. The chicken is not finished cooking, but remove it from the pan and set it aside.
- Reduce the heat to medium, add the butter, shallots and garlic. Use a wooden spoon to sauté and scrape the brown bits off the bottom of the pan. Sprinkle the flour in and mix it well into the butter. Add the milk, again stirring with a wooden spoon to scrape up any remaining brown bits. Bring to a simmer, then add the spinach and allow it to cook down before adding the artichoke hearts, cream cheese, sour cream, parmesan, salt and pepper. Mix well to combine. Bring to a simmer.
- Return the chicken to the pan and bake in the oven until the chicken is cooked through, about 8-10 minutes. Serve immediately.
Nutrition
- Serving Size: 1/8th
- Calories: 315
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 123mg