I’m starting to get in the spirt of Autumn, you guys. It probably has something to do with the completely random rain shower Sacramento had the treat of experiencing this afternoon and the temperature dropping below 100 degrees (finally!), but really, it doesn’t matter. Whatever the reason, I am thankful. Butternut squash has been in the market for weeks and I haven’t had any desire to pick one up. Pumpkin? nope. You guys, I’m usually the person with a cartful of these delectable winter squash and so far this season, nada.
But that’s all starting to turn around. Actually, I think it’s starting to turn around. The weather is suppose to jump back up to the mid-80’s which may kill my Autumn buzz.
On a completely unrelated subject, I’m on the final season of Man Men. So, I’m pretty sure I’ve binged watched every show on Netflix and Hulu and should probably start reading, but unlike TV, there is one major flaw with books… you can’t multitask with books.
Which makes me wonder… what’s it like to do just one thing at a time? I know it’s possible, and people do it all the time (husband), but I can’t remember the last time I was in my home with all my energy and concentration on one thing. I think that’s why I love running so much. Running is the only time I am left alone (assuming I am without my child or dog).
I have covered the weather and television, so I’m fairly sure my brain is more absorbed by what’s going on in Mad Men at the moment (sorry i’m not sorry). To make up for it, I am leaving you with a super easy chicken dinner- if you love spinach artichoke dip anywhere close to how much I do, then you’ll LOVE this! Loads of artichoke, spinach and juicy chicken, all it takes is 30 minutes and a single skillet. Huge flavor, creamy sauce, I highly recommend this dish with a side of mashed potatoes.
- 4 boneless skinless chicken breasts or 4-6 boneless skinless chicken thighs, 1 per person
- 1/4 cup flour
- salt + pepper
- Cayenne pepper optional
- 2 tablespoons butter divided
- 3 shallots chopped fine
- 30 oz artichoke hearts two 15-ounce cans, drained and halved
- 3 cups fresh baby spinach packed
- 4 cloves garlic minced
- 1/3 cup chicken broth/vegetable broth/water
- 1/3 cup half & half
- 1/4 cup shredded parmesan
- Season both sides of chicken with salt, pepper and cayenne pepper (optional). In a large zip lock bag place the chicken with the flour and toss to coat (discard any excess flour).
- Preheat a large skillet over medium high heat and add 1 tablespoon of butter. Carefully add floured chicken to your skillet and cook for approximately 5-8 minutes on each side, or until completely cooked and golden brown on the outside (cooking time will vary depending on thickness of the chicken). Transfer to a plate and cover to keep warm.
- Add remaining butter and shallots to the skillet. Scrape any brown bits from the bottom of the pan and cook shallots over medium heat for 2-3 minutes, stirring frequently. Add garlic, artichokes and spinach to the pan and continue to saute over medium heat until spinach has wilted and artichoke hearts begin to brown just slightly, approximately 3-4 minutes.
- Add chicken broth/vegetable broth/water to the pan and gently stir to mix. Cook until the liquid is reduced by approximately half. Stir in half & half and season with salt and pepper to taste.
- Transfer chicken back to your skillet and toss to coat in the sauce. Sprinkle with additional parmesan cheese, if desired. Perfect served with rice, mashed potatoes, or pasta. Best served hot.