Jorgensen Family Recipes

Seared Chicken With Cheesy Spinach and Artichokes

By Beth Jorgensen 3o mins or less

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

  1. 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.
  2. 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.
  3. WHITE WINE: Add ½ cup dry white wine to skillet; cook, scraping up any browned bits, 2 min.
  4. 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.