4 boneless skinless chicken breasts
1 cup chicken broth
1 cup heavy cream
1/4 cup grated parmesan cheese
1/2 cup white wine
1 tbl flour
1 small shallot, minced
3 cloves garlic, minced
salt and pepper
1 8.5oz jar sundried tomato halves, drained
12 oz jar of marinated artichoke hearts, drained
8 oz baby spinach
In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to warm plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Into the pan add the shallots and cook until almost translucent. Add the garlic and cook about a minute, making sure not to burn. Add the flour and mix well with the fat, adding more if needed. Cook for one minute.
Deglaze the pan with white wine, using a whisk, incorporate the liquid into the flour mix until there are no lumps. Add chicken broth, drained artichoke hearts, and sundried tomatoes.
Add the cream and cheese and stir to combine. Add spinach and cover pan with a lid allowing the spinach to wilt.
Return all the chicken to the pan and simmer for 5 minutes. Add crushed red pepper if desired.