Creamy Spinach Artichoke Chicken

4 standard portions

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Ingredients

• 2 tablespoons olive oil (not extra virgin)
• 2 tablespoons butter (divided)
• 3 large boneless and skinless chicken breasts (sliced lengthwise into 6 thin cutlets (about 1.25 lbs))
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 4 cloves garlic (pressed or minced)
• ¼ cup water (chicken stock, or dry white wine)
• 1 cup heavy cream ((double cream in the UK))
• ½ cup grated parmesan cheese
• 4 ounces cream cheese
• ⅛ teaspoon crushed red pepper flakes
• 1 cup artichoke hearts (drained and roughly chopped)
• 2 cups baby spinach leaves (roughly chopped)

Method

1. In a large skillet, heat oil and melt 1 tablespoon of butter over medium heat, swirling the pan to coat it with the butter. Add chicken to the pan, working in batches if needed to avoid crowding it.
2. Cook the chicken cutlets for 4-5 minutes on each side, or until golden brown and cooked through to a temperature of 165°F (74°C). Transfer chicken to a plate, cover to keep warm, and set aside.
3. Add the remaining butter and garlic to the skillet, and cook for 30 seconds or 1 minute until the garlic is fragrant.
4. Add the chicken stock (or water or wine) and deglaze the pan, scraping any bits stuck to the bottom with a wooden spoon. Allow the liquids to simmer and reduce for 2-3 minutes.
5. Adjust the heat to medium-low, and add the heavy cream, parmesan cheese, and cream cheese to the skillet, seasoning with crushed pepper flakes. Allow the sauce to simmer for a couple of minutes and thicken. If it becomes too thick, stir in a tablespoon of water.
6. Add the spinach and artichoke hearts, stir in, and let the spinach wilt in the sauce.
7. Put the chicken back in the sauce, and spoon the sauce over the cutlets. Serve warm over pasta, rice, or with steamed vegetables.