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Creamy Chicken with Artichokes & Spinach
Creamy Chicken with Artichokes & Spinach has tender, pan-fried chicken breasts in a creamy goat cheese sauce with artichokes, spinach and roasted red peppers.
Ingredients
12 ounces dry linguine (save 2 cups of the pasta water)
1 pound boneless skinless chicken breasts, (two breast halves)
1 cup all-purpose flour
1/2 teaspoon white pepper
4 whole eggs
1/4 cup whole milk
1 teaspoon kosher salt
1 cup freshly grated Romano cheese, plus more for serving
2 additional tablespoons all-purpose flour
2 tablespoons fresh oregano, chopped
2 tablespoons extra virgin olive oil
8 tablespoons butter, divided
1 1/2 cups sweet onion, diced
2 large garlic cloves sliced
1/4 cup white wine
1 cup chicken stock
5 ounces fresh baby spinach
8 ounces goat cheese
1 14-ounce can artichoke hearts, drained and cut in half
1 7-ounce jar roasted red peppers, drained and diced
Instructions
- Place a large pot of salted water on to boil but don’t add the linguini yet until all of your ingredients are prepped.
- Butterfly the two breast halves to about ¼ inch then cut each piece into three pieces to yield six pieces total between the two breast halves.
- In a bowl, mix flour and white pepper.
- In another bowl beat eggs with milk, salt, Romano cheese, the additional two tablespoons of flour and the fresh oregano.
- Dredge each piece of chicken in the flour, shake excess, then into the egg mixture. Transfer coated chicken to a plate. The egg mixture is thick and should completely coat both sides.
- Place the linguine into the boiling water to cook. Once the linguine is cooked, save two cups of the pasta water before draining.
- While the linguine is cooking, heat a very large skillet or deep saute pan over medium high heat and add the olive oil.
- Once the olive oil is shimmering, add three pieces of the chicken and brown for a minute or two on each side then transfer to a clean platter. Repeat for last three pieces. The chicken will not be completely cooked in this step.
- Lower the heat to medium and add 4 tablespoons of the butter and once melted, add the onions and cook until soft, about 3-4 minutes.
- Add garlic and cook one minute then add the wine to deglaze the pan.
- Cook to evaporate the wine completely then add the chicken stock and spinach and cook for two minutes.
- Stir in the goat cheese which will melt to form sauce.
- The linguini should be cooked at this point. Drain but save two cups of the pasta water.
- Add one cup of the pasta water to the goat cheese mixture then nestle the chicken pieces into this sauce and cook for 4-5 minutes over medium heat until they are cooked through, turning once half way through.
- Remove the chicken to the platter.
- Stir in the last four tablespoons of butter into the sauce.
- Add the artichokes and roasted red peppers and stir to combine. Add the additional cup of pasta water as needed to form a creamy sauce. Heat to serving temperature.
- Place cooked drained linguine on a platter and top with the chicken pieces and the sauce and serve with additional grated Romano cheese.
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