Creamy Artichoke & Spinach Chicken Over Mushrooms

10m
Prep Time

30-35m
Cook Time

40m
Ready In

Recipe: #24194

June 27, 2016

Categories: Chicken, Artichokes, Mushrooms Sunday Dinner, Heart Healthy, No Eggs, Boneless Pieces, Chicken Dinner, more

recipe by:
Kchurchill5

"My girlfriend recently sent me this recipe; and, it sounded really good. It's pretty simple; but, just a really nice combination of flavors. Also, she recently started eating gluten free; so, other than a couple of minor changes - her entire family can enjoy this too. I did change it up a bit for my preferences; but, it is basically the same. Definitely worth passing along."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (572.8 g)
Calories 756.4
Total Fat - 42.6 g
Saturated Fat - 11.9 g
Cholesterol - 160 mg
Sodium - 3066.7 mg
Total Carbohydrate - 33.5 g
Dietary Fiber - 7.3 g
Sugars - 8 g
Protein - 64.1 g
Calcium - 353.4 mg
Iron - 5.1 mg
Vitamin C - 13.2 mg
Thiamin - 0.4 mg

Step 1

Mushrooms ... Brush the mushrooms with half of the olive oil on each side; then, season with half of the salt and pepper - again, on both sides. Add them to a sheet pan lined with foil for easy clean up. Broil the mushrooms, on the second shelf down; on each side until tender, and lightly golden brown. They should take 3-5 minutes per side; depending on the size of your mushroom. You don't want them falling apart and 'mushy;' but, still tender and soft. Transfer the mushrooms to a plate; and, cover with foil to keep warm.

Step 2

Chicken ... As the mushrooms cook; start to cook your chicken. In a large saute pan (non-stick preferred), add the remaining olive oil; and, bring to medium high-high heat. Season chicken breasts with the remaining salt and pepper on both sides; and, saute until browned on both sides; about 3-4 minutes per side. At this point, you are just browning the chicken; the breasts will finish cooking the in the sauce. Remove from the pan to a plate; and, cover to keep warm.

Step 3

Sauce ... In the same pan, turn the burner down to medium heat, melt the butter, and add the shallots and chopped garlic, and saute just a minute. Then add the flour and whisk until it makes a 'rue' or a paste. Let it cook another minute to get rid of the 'raw' flour taste; then, slowly add the milk. Continue whisking, until the sauce is smooth and creamy.

Step 4

Finish ... Add the parmesan cheese, artichokes, spinach, and olives; and, sir until combined. Cook just a minute until everything is heated through. Then, add the chicken back in; cover and cook 5-10 minutes until the chicken is cooked through. If the sauce is a bit thick to your liking ... add a little of the chicken broth. I often add a bit of broth to thin up the sauce; it is just a personal preference.

Step 5

Serve and ENJOY! ... Plate 1 mushroom on each plate; and top with the chicken breast. Top with plenty of sauce. And for the 'carb' lovers, you can always add a little rice, pasta, or crusty bread on the side; however, I just prefer the mushroom to keep it a bit lighter - the sauce is rich enough.