Ingredients
- Olive oil
- 14-oz can of artichoke halves (patted dry)
- Salt and pepper
- 4 6-oz boneless, skinless chicken breasts (pounded to ½ in. thick)
- ½ cup dry white wine
- Garlic & fine herbs boursin cheese
- 1 bunch of spinach, thick stems discarded
Method
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ARTICHOKES: Heat 1 tbsp olive oil in a large skillet on medium-high. Add one 14-oz can artichoke halves (patted dry), cut sides down, and ¼ tsp each kosher salt and pepper; cook until golden brown, 3 min. Transfer to plate.
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CHICKEN BREASTS: Heat 1 tbsp oil in same skillet on medium. Season four 6-oz boneless, skinless chicken breasts (pounded to ½ in. thick) with ½ tsp salt and ¼ tsp pepper; cook until golden brown and cooked through, 5 to 7 min. per side. Transfer to plates.
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WHITE WINE: Add ½ cup dry white wine to skillet; cook, scraping up any browned bits, 2 min.
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GARLIC & FINE HERBS BOURSIN + SPINACH: Stir in half of 5.2-oz package of Garlic & Fine Herbs Boursin until melted. Fold in 1 bunch spinach (thick stems discarded, roughy chopped) to wilt. Fold in artichokes; serve with chicken.