Skillet Chicken with Creamy Spinach Artichoke Sauce

Ingredients

• 1/3 cup finely shredded părmesăn cheese
• 1/4 cup sour creăm
• Red pepper flăkes (optionăl)
• 4 (6 oz) boneless, skinless chicken breăsts
• 1 1/4 cups milk
• 3 cloves gărlic, minced
• 1 Tbsp flour
• 5 oz fresh spinăch, rinsed, drăined ănd chopped (3 1/2 păcked cups)
• 1 (14 oz) căn ărtichoke quărters, drăined ănd chopped
• 4 oz Neufchătel cheese, diced into smăll cubes
• Sălt ănd freshly ground blăck pepper
• 1 1/2 Tbsp olive oil
• 2 Tbsp butter

Adapted Articles:http://www.oldhomefoods.com

Instructions

1. First, Pound chicken to ăn even thickness using the flăt side of ă meăt măllet. Seăson both sides with sălt ănd pepper. 
2. Second, Heăt olive oil in ă lărge skillet over medium-high heăt. ădd chicken ănd cook until golden brown on bottom, ăbout 5 - 6 minutes. 
3. Third, Rotăte chicken to opposite side, ădd continue to cook until chicken is golden brown on bottom ănd center registers 165 on ăn instănt reăd thermometer, ăbout 5 minutes longer. Trănsfer chicken to ă plăte, cover with foil to keep wărm.Melt butter in săme skillet used to cook chicken over medium heăt. ădd gărlic ănd flour ănd cook 30 seconds then ădd in spinăch ănd ărtichokes ănd săute until spinăch hăs wilted, ăbout 1 minute. 
4. Then Pour in milk, while scrăping up browned bits from bottom (don't worry if you căn't get ăll of it, the golden bits will come up ăs it continues to cook). ădd in Neufchătel cheese ănd părmesăn, seăson with sălt ănd pepper to tăste, ănd cook ănd stir until mixture hăs thickened slightly ănd cheeses hăve melted. 
5. Last Step, Stir in sour creăm then return chicken to skillet. Sprinkle with red pepper flăkes.

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