Chicken with Spinach Artichoke Cream Sauce
Introduction
This is Mama Miche and today in My Magic Kitchen: Chicken with Spinach Artichoke Cream Sauce
I’m gonna share something about my hubster today. He and I have been together, since our first date. We met on July 19, 2003, through a mutual friend, Jason Garland, of blessed memory. The following day, we had our first “date” at the NAMM (National Association of Music Merchants) [trade] show in Nashville, TN, and then started dating long distance. He lived in Memphis, a 3-hour drive down the music highway, on which we wore a groove in the pavement, even after we started shacking up in Memphis. The first year we were together, we celebrated his birthday, with me cooking him a five-course meal. The menu was planned, as were wardrobe changes. I was and still am a bit extra when it comes to celebrations.
There are occasions that I menu plan. I do a certain amount of meal planning, on and off. I often am not in the mood for what I planned, so I always try to have a well-stocked pantry and freezer to fill our spontaneous food cravings.
Back to the hubs; he has always claimed that he is not a great writer. I don’t think I’m a great writer, but I’ve been told I have a gift for writing, and I think I can recognize writing talent in others. My hubs can write. You should hear the wedding vows he wrote. He’s also a great editor, too. Helps me immeasurably with my own writing.
And he’s funny, and witty, and can turn a phrase. One of my favorites is what he says after I create a new recipe. “Hey hon, did you pull this one outta your ass?” Always fun to hear anything about food and asses in the same sentence. AM I RIGHT???
Anyhoo, this delicious and easy recipe for a quick weeknight meal or a dinner party, is one that came out of my ass. My hubster and kids all love it. It is a great chicken dish and full of flavor. I use tenderloins to keep it on the healthy side, but you can use dark meat if you are averse to white meat, or use chicken breasts if you prefer. One common characteristic of many of my creations is the flexibility of some ingredients you can use, which keeps them interesting.
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Tools
2 Cutting or food prep mat
Large Knife
Mixing bowl
Measuring Spoons
Measuring Cups
Large skillet
Large spoon
Cheese Grater
Ingredients
Makes 4 servings
1.5 lbs Chicken Tenderloins*
1 tbsp Twice Stolen Spice™
2 tbsp Cooking Oil (avocado or olive recommended)
2 tbsp Unsalted Butter
1 cup Vegetable or Chicken Broth
2 oz Sun Dried Tomatoes
4 Garlic Cloves
4 oz Cream Cheese
6 oz Fresh Spinach
14 oz can Quartered Artichoke Hearts
1/4 cup Shredded Fresh Parmigiana Reggiano
For plating
Fresh basil to garnish
Fresh Parmigiana Reggiano shredded for garnish
Directions
10 minutes prep time. 20 minutes cook time.
Prep
Pat tenderloins dry and coat in Twice Stolen Spice™.
Dice cream cheese into ½ inch squares.
Drain and dice artichoke quarters
Mince garlic cloves
Cooking
Add two tablespoons of oil and 1 tbsp of unsalted butter to a skillet on medium-high heat. Add chicken tenderloins to the hot pan. Sear both sides. Remove to a plate—reserve liquid in the pan.
Add 1 tbsp butter to the pan with reserved liquid. Add broth, minced garlic, quartered artichokes, and sundried tomatoes. Reduce heat and stir in cream cheese squares until incorporated into the liquid.
Add chicken back to the pan. Add spinach and stir until wilted. Add Twice Stolen Spice™ to taste.
Serving
Garnish with fresh grated parmigiana reggiano.
Serve over pasta, rice, orzo, on Italian sub bread or ciabatta with mozzarella or burrata.
Notes:
*I use tenderloins to keep it on the healthy side, but you can use boneless, skinless thighs if you are averse to white meat, or use chicken breasts if you prefer.
