Pan-Seared Chicken Breasts with Artichokes and Spinach

Name: Pan-Seared Chicken Breasts with Artichokes and Spinach
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 2 teaspoon, minced fresh thyme; 1 teaspoon, table salt, divided; 3/4 teaspoon, pepper, divided; 3 tablespoons, unsalted butter, divided; 2 cups, jarred whole baby artichokes packed in water, patted dry; 3 , garlic cloves, sliced thin; 1/4 cup, white wine; 1 tablespoon, grated lemon zest; 10 ounces (10 cups), baby spinach; 1/2 cup, crème fraîche

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Appears in Cook's Country December/January 2020

SERVES4

TIME30 minutes

Pan-Seared Chicken Breasts with Artichokes and Spinach

WHY THIS RECIPE WORKS

Patting the artichokes dry before cooking helps them brown and develop more flavor in the skillet.

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