I am always on the look out for new recipes to try. As you all know, I am an adventurous cook and an adventurous eater, so anything goes, although I certainly have my favorites too. The other day I saw this delicious looking recipe for chicken with a spinach & artichoke cream sauce that was just calling out to me. I am always a sucker for anything in a good cream sauce, and I love both artichokes and spinach, so this was just perfect for me. Of course my version of the recipe was different than the version I first saw. As always, I had to make it my own recipe, and add my own signature to it. 🙂
Chicken with Spinach & Artichoke Cream Sauce
2 lbs chicken
1 can artichoke hearts, drained
1 shallot, chopped fine
1-2 TBSP garlic
3 cups fresh spinach, stemmed and chopped
2 TBSP Peruvian peppers
salt & pepper to taste
1 cup heavy whipping cream
1 cup dry white wine
1/2 cup Mozzarella cheese
Saute the shallots and garlic in the olive oil until the shallots are translucent. I also had a few leftover zucchini slices that I added as well.
When the vegetables are cooked, add the wine and deglaze the skillet, making sure to scrape the bottom well.
When the liquid has reduced to about half, add the cream, cheese and the salt & pepper. Mix everything in together well. Cook for about 3-5 minutes, stirring constantly. Make sure everything is well incorporated and the cheese is completely melted.
Add the spinach, artichoke hearts, and peppers to the mixture, and cook for about 3-4 minutes more.
The sauce is now ready to serve. While the sauce is cooking, cook your chicken. I just added salt & pepper and olive oil to the chicken and grilled it, but you can also pan-fry it, either with or without a little flour as a coating if you prefer. With this rich and creamy sauce, the best way to serve it is over fettuccine, with warmed bread and a good chardonnay. It just doesn’t get much better than this. DELICIOUS!