Pan-Seared Chicken Breasts with Artichokes and Spinach

9 comments

Appears in Cook's Country December/January 2020

Crème fraîche adds richness and creaminess to our lemony, herby pan sauce.

SERVES 4

TIME 30 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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