Here is a great comfort dish sure to make any chicken and pasta lover happy. Chicken in a spinach an artichoke cream sauce!
INGREDIENTS 8 chicken thighs (or 4 to 6 medium breasts if you prefer) 3 Tbsp butter 2 Tbsp EVOO 4 garlic cloves minced 2 Tbsp flour 1/2 onion diced 6 to 8 ounces fresh spinach (chopped) you can add more as the spinach wilts 1 can artichoke hearts (chopped) 1/4 cup white wine 1 1/2 cup milk 1/2 cup heavy cream 1/4 sour cream 1/2 cup parmesan cheese (more to taste in sauce) Salt and pepper to taste Pasta of choice Process First, brown the chicken skin side down in the evoo and butter about 4 minutes on each side medium high. Remove and bake at 375 for 15 more minutes. While the chicken in baking start your sauce. Deglaze the pan with the white wine then add your onion and garlic. Next, after onions are soft add flour and whisk. Add all remaining ingredients EXCEPT the cheese and bring to a boil. Reduce to medium low, add the cheese and let the sauce reduce to thicken up. About 10 to 15 minutes. NOTE: You can tweak your sauce balance a little with extra cheese or heavy cream. Taste and season as you go! Boil your pasta, while that's going pull your chicken from the oven and let it simmer in the sauce, about 15 minutes depending on the type of pasta. Serve with nice chardonnay and garnish with some fresh chopped chives and a few red pepper flakes and the zest of a lemon!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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