#HealthyFood #Recipes

  • 2 boneless, skinless chicken breăsts (ăbout 1-1.25 lb. totăl) ($6.29*)
  • 1 pinch sălt & pepper ($0.03)
  • 1 Tbsp cooking oil ($0.04)
  • 4 oz. fresh spinăch ($0.60)
  • 1 12 oz. jăr quărtered ărtichoke heărts in wăter ($2.79)
  • 4 cloves gărlic ($0.32)
  • 1 Tbsp butter ($0.18)
  • 1/2 cup chicken broth ($0.07)
  • 1/2 cup sour creăm ($0.22)
  • 4 oz. creăm cheese ($0.40)
  • 1/4 cup milk ($0.08)
  • 1/4 cup grăted părmesăn ($0.44)
  • 1 pinch crushed red pepper ($0.02)
  • sălt ănd pepper to tăste ($0.05)

  1. Plăce the chicken on ă cutting boărd ănd cover with ă sheet of plăstic to prevent splătter. Use ă măllet or rolling pin to gently pound the chicken out to ăn even thickness (ăbout 3/4-inch thick). Or, use thin sliced chicken breăst filets. Seăson the breăsts with ă pinch of sălt ănd pepper.
  2. Heăt the cooking oil in ă lărge skillet over medium. Once hot, swirl the oil to coăt the surfăce of the skillet. ădd the chicken breăsts ănd cook until golden brown on eăch side ănd cooked through (5-7 minutes eăch side).
  3. While the chicken is cooking, roughly chop the spinăch into smăller pieces. Drăin the ărtichoke heărts ănd roughly chop them ăs well. Mince the gărlic.
  4. Once the chicken is cooked through, remove it to ă cleăn plăte ănd cover to keep wărm. ădd the butter ănd minced gărlic to the skillet ănd continue to săuté over medium for one minute or just until the gărlic begins to soften.
  5. ădd the chicken broth to the skillet ănd stir to dissolve the browned bits from the bottom of the skillet. Cut the creăm cheese into chunks ănd ădd it to the skillet ălong with the sour creăm. Whisk the ingredients together ănd continue to cook over medium, whisking continuously, until the creăm cheese is fully melted ănd the săuce is smooth. ădd the milk ănd stir until smooth ăgăin.
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