Chicken-with-Artichokes-Spinach-and-Cherry-Tomatoes

This simple chicken dish gives you lots of veggies with your chicken.  So much so that you don’t really need to make a side dish.  Plus it’s addictively delicious, so you won’t be able to stop eating it long enough to make a side dish !

Ingredients (serves 4)
1 pack of 4 thin chicken breasts (or regular chicken breasts, pounded thin)
Salt and pepper for seasoning
1/8 cup olive oil
2 shallots, minced
1 pat / knob butter
1 can artichoke hearts, patted dry, quartered, rough tops trimmed off and discarded
1/2 cup double cream
1/2 cup chicken broth
1 pack cherry tomatoes, halved
1-2 cups fresh spinach
1 1/2 cups grated fresh parmesan cheese

Method
Salt  and pepper the chicken breast cutlets.
Heat up olive oil to medium high heat in sauté pan, cook chicken cutlets all the way through, 6-8 mins per side.  Remove chicken from heat, cover with foil.

In the same sauté pan, cook the minced shallots and pat/knob of butter until softened, being careful not to burn them, about 2 minutes. Add in the artichoke hearts, cook for about 3 minutes.

Pour in the double cream and chicken broth, bring to a boil, then simmer for 3-4 minutes.  Add in the cherry tomatoes and spinach, tossing until coated with the sauce and the spinach wilts, 3-4 minutes.

Remove pan from heat, mix in parmesan, stir until melted.  Place chicken breasts back in sauce, coat them, serve.

Thought this a lovely meal and thanks to Gluten Free Anna - her blog can be found here http://glutenfreeanna.com/2014/12/607/
 
All the best Jan

Jan1 wrote:

This simple chicken dish gives you lots of veggies with your chicken.  So much so that you don’t really need to make a side dish.  Plus it’s addictively delicious, so you won’t be able to stop eating it long enough to make a side dish !

Ingredients (serves 4)
1 pack of 4 thin chicken breasts (or regular chicken breasts, pounded thin)
Salt and pepper for seasoning
1/8 cup olive oil
2 shallots, minced
1 pat / knob butter
1 can artichoke hearts, patted dry, quartered, rough tops trimmed off and discarded
1/2 cup double cream
1/2 cup chicken broth
1 pack cherry tomatoes, halved
1-2 cups fresh spinach
1 1/2 cups grated fresh parmesan cheese

Method
Salt  and pepper the chicken breast cutlets.
Heat up olive oil to medium high heat in sauté pan, cook chicken cutlets all the way through, 6-8 mins per side.  Remove chicken from heat, cover with foil.

In the same sauté pan, cook the minced shallots and pat/knob of butter until softened, being careful not to burn them, about 2 minutes. Add in the artichoke hearts, cook for about 3 minutes.

Pour in the double cream and chicken broth, bring to a boil, then simmer for 3-4 minutes.  Add in the cherry tomatoes and spinach, tossing until coated with the sauce and the spinach wilts, 3-4 minutes.

Remove pan from heat, mix in parmesan, stir until melted.  Place chicken breasts back in sauce, coat them, serve.

Thought this a lovely meal and thanks to Gluten Free Anna - her blog can be found here http://glutenfreeanna.com/2014/12/607/
 
All the best Jan

Have you tried artichokes? Some people seem to like them others don't, but, they are low carb and currently a tin costs approx. £1-70 ..... have a look next time you are in your supermarket. This dish works so well  ..... I dare you to try it out

All the best Jan