Creamy Tuscan Chicken with Spinach and Artichokes

Ingredients

Chicken

4 chicken breasts boneless, skinless (thin)

¼ teaspoon salt

¼ teaspoon black pepper coarse

¼ teaspoon paprika

¼ teaspoon garlic flakes

½ teaspoon Italian seasoning (dried herbs: thyme, basil, oregano, rosemary)

2 tablespoons olive oil

Garlic Cream Sauce

3 cloves garlic minced

4 oz sun-dried tomatoes chopped (about ¼ cup)

14 oz artichoke hearts drained and chopped (1 can or about 1 cup)

2 tablespoons capers drained

6 oz spinach fresh

1 cup heavy cream

¼ teaspoon paprika

salt to taste

Instructions

How to sear chicken

Season the chicken on both sides with salt, paprika, coarse black pepper, garlic flakes, Italian seasoning.

Heat the large skillet on medium-high heat until hot. Add 2 tablespoons of olive oil.

When the oil is hot, add the chicken. Sear for about 4 minutes on medium-high heat.

Reduce heat to medium. Flip the chicken to the other side. Sear for another 5 minutes on medium heat.

Remove the chicken from the skillet.

How to make garlic cream sauce

To the same, now empty, skillet, add minced garlic, chopped sun-dried tomatoes, chopped artichokes, capers. Cook, stirring, for 1 minute on medium heat.

Add fresh spinach. Cook until the spinach wilts, for a couple of minutes, on medium heat.

To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.