Ingredients

1/3 c. flour for dusting

4 boneless, skinless chicken breasts or a few more

2 tbsp. olive oil

2 cups sliced mushrooms

2 tsp. minced shallots

1 c. quartered canned artichoke hearts

salt to taste

white pepper, to taste

1/4 c. marinara sauce

1 c. white wine

1/4 c. chicken stock

4 tsp. butter

4 cups fresh spinach

2 tbsp. fresh sliced basil

Preparation

  1. Place flour on plate and dust chicken. Set aside. Heat saute pan over med. heat; add olive oil When hot and brown chicken evenly on both sides; about 5 min. Drain any excess oil from pan.
  2. Add mushrooms, shallots, artichokes, a pinch of salt and white pepper. Cook about 2 min. to lightly saute the vegetables. Add marinara, white wine, chicken stock and butter. Simmer until chicken is cooked thoroughly, about 10 min.
  3. Add spinach and basil,cook for 1 min., covered, to wilt spinach.
  4. Divide chicken among 4 plates and top each with one quarter of the veg and juices.