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Tuesday, 9 December 2014


This simple chicken dish gives you lots of veggies with your chicken.  So much so that you don’t really need to make a side dish.  Plus it’s addictively delicious, so you won’t be able to stop eating it long enough to make a side dish !
Ingredients (serves 4)
1 pack of 4 thin chicken breasts (or regular chicken breasts, pounded thin)
Salt and pepper for seasoning
1/8 cup olive oil
2 shallots, minced
1 pat / knob butter
1 can artichoke hearts, patted dry, quartered, rough tops trimmed off and discarded
1/2 cup double cream
1/2 cup chicken broth
1 pack cherry tomatoes, halved
1-2 cups fresh spinach
1 1/2 cups grated fresh parmesan cheese
Salt  and pepper the chicken breast cutlets.
Heat up olive oil to medium high heat in sauté pan, cook chicken cutlets all the way through, 6-8 mins per side.  Remove chicken from heat, cover with foil.
In the same sauté pan, cook the minced shallots and pat/knob of butter until softened, being careful not to burn them, about 2 minutes.  Add in the artichoke hearts, cook for about 3 minutes.

Pour in the double cream and chicken broth, bring to a boil, then simmer for 3-4 minutes.  Add in the cherry tomatoes and spinach, tossing until coated with the sauce and the spinach wilts, 3-4 minutes.
Remove pan from heat, mix in parmesan, stir until melted.  Place chicken breasts back in sauce, coat them, serve.
Thought this a lovely meal and thanks to Gluten Free Anna - her blog can be found here.
All the best Jan

1 comment:

Lisa said...

wow, that looks delicious. I've never tried artichokes before. Lisa