4 thin boneless skinless chicken breasts (approximately 1¼ pounds)
1 tablespoon olive oil
1 teaspoon Morton salt, divided use
¾ teaspoon pepper, divided use
1 tablespoon butter
1 tablespoon Gold Medal all purpose flour
1 teaspoon minced garlic
½ cup Swanson chicken broth
¾ cup heavy cream
1 cup marinated artichoke hearts, coarsely chopped
2 cups fresh spinach leaves
2 tablespoons chopped parsley
Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with ½ teaspoon salt and ½ teaspoon pepper.
Place the chicken in the pan and cook for 5 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the pan and place on a plate; cover to keep warm.
Wipe out the pan with a paper towel.
Melt the butter in the pan and add the garlic; cook for 30 seconds.
Add the flour to the pan and stir until thoroughly combined with the garlic mixture.
Pour the chicken broth into the pan. Bring to a simmer, stirring constantly.
Add the heavy cream and simmer, stirring constantly, until sauce is just thickened, 3-4 minutes.
Add the artichoke hearts, spinach leaves, and remaining salt and pepper to the pan. Cook for 2-3 more minutes or until spinach is wilted.
Return the chicken to the pan and simmer for 2 minutes or until warmed through. Sprinkle with parsley and serve immediately