Spinach And Artichoke Chicken Parmesan

Name: Spinach And Artichoke Chicken Parmesan
Ingredients: 2 thin-sliced skinless, boneless chicken breast halves, lightly pounded; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 tablespoon all-purpose flour; 1 tablespoon olive oil; 1 medium onion, thinly sliced; 1 1/2 cup tomato and garlic sauce, such as prego farmers’ market roasted garlic sauce; 2 ounce baby spinach; 2 1/2 ounce drained marinated artichoke hearts, chopped; 1/4 cup shaved parmesan

Hannah Hoskins|Aug. 23, 2016 3:12 pm EST

3.5 (8 ratings)

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Just because this is a quick and easy one-pan dinner doesn’t mean it’s lacking in flavor.This recipe is courtesy of Prego Farmers’ Market.

Servings

2

Ingredients

2 thin-sliced skinless, boneless chicken breast halves, lightly pounded
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoon all-purpose flour
1 tablespoon olive oil
1 medium onion, thinly sliced
1 1/2 cup tomato and garlic sauce, such as prego farmers’ market roasted garlic sauce
2 ounce baby spinach
2 1/2 ounce drained marinated artichoke hearts, chopped
1/4 cup shaved parmesan

Directions

Season the chicken with the salt and black pepper, and coat with flour.
Heat oil in a skillet set over medium-high heat. Add chicken and cook until browned on both sides. Remove chicken from the skillet. Add the onion to the skillet and cook for 5 minutes, stirring occasionally.
Stir in the sauce, spinach, and artichokes. Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 10 minutes, until the spinach is wilted and the chicken is cooked through. Top with cheese before serving.