Butter Olive Oil Artichoke Chicken
2 large chicken breasts, sliced in half lengthwise salt/pepper 4 cloves fresh garlic minced 3 tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil 1 small shallot, finely chopped 1/2 cup chicken broth 1 cup heavy whipping cream 1 cup freshly grated parmesan cheese 12–14 ounce jarred or canned artichokes, liquid reserved 5 ounces fresh baby spinach Cut chicken breasts in half lengthwise to obtain four thinner cutlets. Season cutlets with salt, pepper and minced garlic. Add the Butter Infused Olive Oil to a large skillet over medium-high heat and sauté the chicken on both sides, about 4 minutes or until golden brown in color. Then transfer the chicken to a plate and set aside. Add chopped shallot and broth to pan, then let it come up to a slight boil, about 1 minute or so. Reduce heat to medium-low; then add in cream, parmesan cheese, artichokes, and spinach. Stir to combine all ingredients, and allow mixture to cook for 1-2 minutes. Add the chicken back into the pan and cook until sauce has thickened, spinach has wilted, and chicken is cooked through completely, about 5-10 minutes. Season with more salt/pepper, if desired, and serve dish immediately. Enjoy!
Shop the story