Ingredients

The following ingredients have 4 Servings
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound chicken tenders ((or strips))
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 14 ounces canned quartered artichokes (drained)
  • 2 cups chopped kale
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup shredded Parmesan cheese
  • scallions, chives, or parsley (for garnish)

Instruction

  • Preheat a skillet over medium heat. Meanwhile, in a small bowl, mix together the onion powder, garlic powder, paprika, salt, and pepper. Season the chicken with the spice mixture, reserving 1/2-1 teaspoon.
  • Add the butter and oil to the skillet. Add the chicken and cook for 3-4 minutes per side until golden brown. Transfer the chicken to a plate. Set aside.
  • Add the chopped kale and drained artichokes to the skillet. Season with the remaining spice mixture. Saute for 1-2 minutes.
  • Add the chicken broth and heavy cream. Add the chicken back to the pan along with any juices that collected on the plate. Cover and simmer for 8-10 minutes over medium-low heat.
  • Remove from heat and stir in the parmesan cheese. Garnish with scallions, chives, or parsley. Serve with bread or over rice.