4boneless skinless chicken breasts OR 4-6 boneless skinless chicken thighs (at least one per person)
salt and pepper to taste
115-ounce canartichoke hearts, quartered (drained, about 1 cup of artichoke hearts)
2cupspacked baby spinach leaves
1/2cupchicken broth or vegetable broth
1/3cupheavy cream(see note)
1/4cupshaved or finely shredded parmesan cheese
freshly cracked black pepper for topping (optional)
Season chicken with salt and pepper on both sides. Toss in the flour to coat (you might not end up using all of the flour, that's okay - just discard any excess).
Cook chicken in a greased pan or skillet over medium heat for 5-8 minutes on each side or until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
Melt butter in the pan. Add artichokes, garlic, and spinach to pan. Saute over medium heat 3-4 minutes until spinach is wilted and artichokes begin to brown on the edges.
Add chicken broth to pan and stir for 3-5 minutes until liquid is reduced by half. Stir in heavy cream and salt and pepper to taste.
Transfer chicken back to pan and toss to coat in the sauce. Sprinkle with parmesan cheese and allow to melt for a minute or so. Garnish with fresh cracked black pepper and serve hot.
You can sub another milk, such as Half and Half for the heavy cream for a lighter version - note that the sauce will be slightly less rich and not quite as thick if you don't use heavy cream but still very delicious.