Close
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4(4-ounce)chicken cutlets¼teaspoonground pepper, plus more for garnish2tablespoonsextra-virgin olive oil, divided2shallots, chopped (about ½ cup)4clovesgarlic, finely chopped (about 1 tablespoon)2tablespoonsall-purpose flour¼cupdrywhite wine½cupunsalted chicken broth6cupsspinach, chopped1cupcanned quarteredartichoke hearts, rinsed and chopped½cupheavy cream¼cupcream cheese, cubed and softened¼teaspooncrushed red pepper(optional)⅛teaspoonsalt¼cupgrated Parmesan cheese2tablespoonschopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
4(4-ounce)chicken cutlets
¼teaspoonground pepper, plus more for garnish
2tablespoonsextra-virgin olive oil, divided
2shallots, chopped (about ½ cup)
4clovesgarlic, finely chopped (about 1 tablespoon)
2tablespoonsall-purpose flour
¼cupdrywhite wine
½cupunsalted chicken broth
6cupsspinach, chopped
1cupcanned quarteredartichoke hearts, rinsed and chopped
½cupheavy cream
¼cupcream cheese, cubed and softened
¼teaspooncrushed red pepper(optional)
⅛teaspoonsalt
¼cupgrated Parmesan cheese
2tablespoonschopped fresh basil
DirectionsSprinkle chicken with ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate. Do not wipe the skillet clean.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessAdd shallots, garlic and the remaining 1 tablespoon oil to the skillet. Cook over medium heat, stirring constantly, until the shallot is translucent, 1 to 2 minutes. Sprinkle with 2 tablespoons flour; cook, stirring constantly, until fragrant, about 1 minute. Add ¼ cup wine; cook, undisturbed, until most of the liquid has evaporated, about 30 seconds. Whisking constantly, add ½ cup broth in a steady stream. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessAdd spinach and artichokes; cook, stirring often, until the spinach is wilted, 2 to 3 minutes. Stir in ½ cup cream, ¼ cup cream cheese, ¼ teaspoon crushed red pepper (if using) and ⅛ teaspoon salt. Return the chicken to the pan and cook, stirring occasionally, until the cream cheese has melted, 2 to 3 minutesPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessRemove from heat. Add ¼ cup Parmesan and 2 tablespoons basil; stir until the Parmesan is melted, about 1 minute. Garnish with pepper, if desired.Frequently Asked QuestionsCertainly. You can prepare the chicken and the artichoke mixture separately up to 3 days ahead and store them in airtight containers in the refrigerator. While we recommend serving the recipe fresh, freezing it is an option, and it should be good for about 3 months. If you freeze it, place the dish in a freezer-safe bag and remove as much air as possible before sealing it.Yes, you can substitute the dry white wine with chicken or vegetable broth, or plain water. Keep in mind that the flavor may not be exactly the same, but you can get close.We would serve this with ourWild Rice Pilaf,Cauliflower Rice PilaforEasy Brown Rice, along with a salad. A crusty ciabatta would be ideal for soaking up the delicious sauce.While fresh spinach is preferred to avoid adding extra moisture to the sauce, you can use frozen spinach. To prevent a runny sauce, thaw the frozen spinach leaves, drain them and squeeze out as much moisture as possible before adding them to the rest of the ingredients.EatingWell.com, November 2024
Directions
Sprinkle chicken with ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate. Do not wipe the skillet clean.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessAdd shallots, garlic and the remaining 1 tablespoon oil to the skillet. Cook over medium heat, stirring constantly, until the shallot is translucent, 1 to 2 minutes. Sprinkle with 2 tablespoons flour; cook, stirring constantly, until fragrant, about 1 minute. Add ¼ cup wine; cook, undisturbed, until most of the liquid has evaporated, about 30 seconds. Whisking constantly, add ½ cup broth in a steady stream. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessAdd spinach and artichokes; cook, stirring often, until the spinach is wilted, 2 to 3 minutes. Stir in ½ cup cream, ¼ cup cream cheese, ¼ teaspoon crushed red pepper (if using) and ⅛ teaspoon salt. Return the chicken to the pan and cook, stirring occasionally, until the cream cheese has melted, 2 to 3 minutesPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia BaylessRemove from heat. Add ¼ cup Parmesan and 2 tablespoons basil; stir until the Parmesan is melted, about 1 minute. Garnish with pepper, if desired.Frequently Asked QuestionsCertainly. You can prepare the chicken and the artichoke mixture separately up to 3 days ahead and store them in airtight containers in the refrigerator. While we recommend serving the recipe fresh, freezing it is an option, and it should be good for about 3 months. If you freeze it, place the dish in a freezer-safe bag and remove as much air as possible before sealing it.Yes, you can substitute the dry white wine with chicken or vegetable broth, or plain water. Keep in mind that the flavor may not be exactly the same, but you can get close.We would serve this with ourWild Rice Pilaf,Cauliflower Rice PilaforEasy Brown Rice, along with a salad. A crusty ciabatta would be ideal for soaking up the delicious sauce.While fresh spinach is preferred to avoid adding extra moisture to the sauce, you can use frozen spinach. To prevent a runny sauce, thaw the frozen spinach leaves, drain them and squeeze out as much moisture as possible before adding them to the rest of the ingredients.
Sprinkle chicken with ¼ teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook until golden brown on both sides and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate. Do not wipe the skillet clean.
Add shallots, garlic and the remaining 1 tablespoon oil to the skillet. Cook over medium heat, stirring constantly, until the shallot is translucent, 1 to 2 minutes. Sprinkle with 2 tablespoons flour; cook, stirring constantly, until fragrant, about 1 minute. Add ¼ cup wine; cook, undisturbed, until most of the liquid has evaporated, about 30 seconds. Whisking constantly, add ½ cup broth in a steady stream. Cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.
Add spinach and artichokes; cook, stirring often, until the spinach is wilted, 2 to 3 minutes. Stir in ½ cup cream, ¼ cup cream cheese, ¼ teaspoon crushed red pepper (if using) and ⅛ teaspoon salt. Return the chicken to the pan and cook, stirring occasionally, until the cream cheese has melted, 2 to 3 minutes
Remove from heat. Add ¼ cup Parmesan and 2 tablespoons basil; stir until the Parmesan is melted, about 1 minute. Garnish with pepper, if desired.
Frequently Asked QuestionsCertainly. You can prepare the chicken and the artichoke mixture separately up to 3 days ahead and store them in airtight containers in the refrigerator. While we recommend serving the recipe fresh, freezing it is an option, and it should be good for about 3 months. If you freeze it, place the dish in a freezer-safe bag and remove as much air as possible before sealing it.Yes, you can substitute the dry white wine with chicken or vegetable broth, or plain water. Keep in mind that the flavor may not be exactly the same, but you can get close.We would serve this with ourWild Rice Pilaf,Cauliflower Rice PilaforEasy Brown Rice, along with a salad. A crusty ciabatta would be ideal for soaking up the delicious sauce.While fresh spinach is preferred to avoid adding extra moisture to the sauce, you can use frozen spinach. To prevent a runny sauce, thaw the frozen spinach leaves, drain them and squeeze out as much moisture as possible before adding them to the rest of the ingredients.
Frequently Asked Questions
Certainly. You can prepare the chicken and the artichoke mixture separately up to 3 days ahead and store them in airtight containers in the refrigerator. While we recommend serving the recipe fresh, freezing it is an option, and it should be good for about 3 months. If you freeze it, place the dish in a freezer-safe bag and remove as much air as possible before sealing it.
Yes, you can substitute the dry white wine with chicken or vegetable broth, or plain water. Keep in mind that the flavor may not be exactly the same, but you can get close.
We would serve this with ourWild Rice Pilaf,Cauliflower Rice PilaforEasy Brown Rice, along with a salad. A crusty ciabatta would be ideal for soaking up the delicious sauce.
While fresh spinach is preferred to avoid adding extra moisture to the sauce, you can use frozen spinach. To prevent a runny sauce, thaw the frozen spinach leaves, drain them and squeeze out as much moisture as possible before adding them to the rest of the ingredients.
EatingWell.com, November 2024
Rate ItPrint
Nutrition Facts(per serving)470Calories28gFat21gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.United States Department of Agriculture. FoodData Central.Artichoke hearts.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.United States Department of Agriculture. FoodData Central.Artichoke hearts.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
United States Department of Agriculture. FoodData Central.Artichoke hearts.
