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Chicken Florentine with Artichoke Hearts
80% authentic · Mediterranean-Inspired
A flavorful twist on Chicken Florentine, incorporating tender artichoke hearts and a hint of lemon zest into the creamy spinach sauce for a brighter taste.
Ingredients
- Chicken breasts4 boneless, skinless
- Spinach8 oz fresh
- Artichoke hearts1 can (14 oz), drained and chopped
- Heavy cream3/4 cup
- Parmesan cheese1/2 cup grated
- Shallots1 minced
- Garlic2 cloves minced
- Butter2 tbsp
- Olive oil1 tbsp
- Lemon zest1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Season chicken breasts with salt and pepper. Sear in a skillet with olive oil and 1 tbsp butter until cooked through. Remove and set aside.
- 2
In the same skillet, melt remaining 1 tbsp butter. Sauté minced shallots until softened, about 3 minutes.
- 3
Add minced garlic and cook until fragrant, about 1 minute.
- 4
Stir in heavy cream and bring to a simmer.
- 5
Add spinach and chopped artichoke hearts. Cook until spinach is wilted, about 3-4 minutes.
- 6
Stir in grated Parmesan cheese and lemon zest until sauce is smooth and thickened.
- 7
Season sauce with salt and pepper to taste.
- 8
Return chicken to the skillet, spooning sauce over it. Heat through for 2-3 minutes.
- 9
Serve chicken topped with the Florentine and artichoke sauce.
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