The recipe is here: https://www.budgetbytes.com/creamy-spinach-artichoke-chicken/
and I followed it pretty much, aside from the following things:
- I added some sauteed mushrooms because I had them on hand and didn't want them to go bad - mushrooms and artichokes and spinach are yummy!
- She recommends pounding your chicken breasts so they're pretty thin, but then says to cook them 5 -7 minutes on each side, which is way too long. 3-4 minutes is plenty, especially since you set them aside while you cook the sauce (so they'll continue to cook during then), AND you add them back into the sauce for a few more minutes where they can cook some more. Avoid tough chicken - nobody likes that!
- I didn't add the parmesan cheese to the sauce, I sprinkled it on top at the end. It's a texture thing, plus I enjoy the taste of the cheese on it's own vs. blended into a sauce.
- I served this with rice- it would also be good with other grains or pasta.
- Concerned that this has too much fat in it? Don't be silly - fat is good for us! If you're stuck in the 80's though and can't get over it, use light sour cream and cream cheese and milk.