Creamy Spinach Artichoke Chicken Gimme Delicious Season both sides of the chicken with the spice mix; set aside. heat oil in a large heavy duty pan over medium high heat. add the chicken and cook 2 3 minutes per side. remove chicken from skillet and set aside. to the same pan, add the butter and onion; cook 3 4 minutes or until tender and lightly golden. Cook for 4 5 minutes on each side, or until fully cooked. remove the chicken to a plate and keep warm. 2. deglaze the pan: first, add a bit more butter and cook the garlic for 30 seconds, until fragrant. then add chicken stock, water, or wine to deglaze the pan, scraping up any bits. simmer and reduce for 2 3 minutes.
Oven Baked Creamy Spinach Artichoke Chicken Casserole At Richard Claxton Blo Sear: in a large skillet add olive oil, salt and pepper the chicken. cook the chicken on medium high heat for 3 5 minutes on each side or until brown on each side and cooked until no longer pink in center. remove chicken and set aside on a plate. making the sauce: to make the sauce add the butter and melt. Add the minced garlic to the same skillet and cook for 30 seconds. stir in the white wine, lemon juice, lemon zest and spinach. cook until the spinach is just wilted, about 1 2 minutes. reduce the heat to low and stir in the artichokes, heavy whipping cream and parmesan cheese, stirring until the cheese in melted. Heat a large frying pan over medium high heat then add the chicken. allow to cook for 5 minutes per side, until well browned and cooked through. remove and set aside. in the same pan, add a splash of oil then add the onion and garlic. cook for a few minutes until soft and translucent then add the baby spinach. Remove chicken from the skillet and set aside. make the sauce return the skillet to medium heat. add the butter and shallots and sauté for 2 3 minutes, stirring often. add the minced garlic and stir continuously for 30 seconds more. mix in the artichoke hearts, fresh spinach, and chicken broth. mix well to combine.
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