Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken tenders
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried Italian Seasoning
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 5 ounces artichoke in oil (drained and roughly chopped into 1” pieces)
  • 4-5 cups fresh spinach
  • 1/4 cup dry white wine
  • 1/2 cup low sodium chicken stock
  • 4.5 ounces goat cheese (crumbled)

Instruction

  • Season chicken on both sides with salt, pepper, and Italian seasoning.
  • Heat olive oil and butter in a large heavy skillet {I used cast iron} over medium-high heat and sear chicken about 2 minutes on each side, or until golden. Lower heat to medium-low, add white wine, and chicken stock, use a wooden spoon to scrape the bottom of the pan knocking loose and brown bits. Cover pan and cook chicken fro 15 minutes, or until internal temperature is 165°.
  • Add the artichoke hearts and spinach to chicken. Stir until spinach starts to wilt. You can cover pan if the spinach won’t wilt.
  • Once spinach wilts, top with goat cheese, remove from heat and serve.