Spinach and Artichoke Chicken

Spinach and Artichoke Chicken Dish Guide

Five in 25

Serves 4

Five Ingredients

4 6 oz. chicken breasts

1 5 oz. package Boursin garlic and herb cheese

1 bag of baby spinach leaves

14 oz. can halved or quartered artichoke hearts, mostly drained

½ cup white wine

From the Pantry

2 t Dijon mustard

3-4 cloves minced garlic

2 T olive oil

Heat a large skillet (ideally not non-stick as we want to create a fond) over medium high heat and add in the artichoke hearts. They should be coated in oil but you don’t need to add any excess oil at this point. Cook for 2-3 minutes or until they get a little color and warm through. Remove from skillet and set aside.

Add additional olive oil as needed and place in the chicken breasts. Season with salt and pepper and sear for 4-5 minutes. Flip and cook 4-5 minutes more. The chicken doesn’t need to be cooked through yet. Remove chicken and set aside.

Deglaze the pan with the wine and scrape up all the brown bits. Add in the cheese and crumble it up as it melts in the sauce. Add the garlic and mustard and stir in. Add the spinach and stir it in until it wilts. Return the chicken to the skillet and nestle into the sauce. Add in the artichoke hearts. Cover and cook for 2-3 minutes more or until the chicken is just cooked through. Taste and season as needed with salt and pepper.

Serve with rice, noodles, potatoes or a side salad.