Chicken with Spinach Artichoke Sauce


1 lb boneless skinless chicken breast pounded thin (4 large pieces)
2 T olive oil for cooking
1/2 cup flour + 2 T
2 tablespoons earth balance buttery spread (non dairy)
2 cups soy milk
8 oz. frozen chopped spinach (defrosted)
1/2 t salt
1/2 t black pepper
1/2 t garlic powder
12 oz. marinated artichoke hearts (from a jar)

Dredge chicken in flour and remove excess flour. Heat up a frying pan with 2
tablespoons oil and cook until chicken is no longer pink and cooked through. Once cooked, remove chicken from pan and set aside. Heat up earth balance in a large pot until melted. Add the flour and whisk together until smooth and combined. (a paste should form) Add the soy milk and whisk together until smooth and combined. Continue to whisk together until sauce has thickened. Season with salt, pepper and garlic. Drain the artichokes and add to pot and whisk together with sauce. Add the spinach to the sauce and combine well. Once the sauce is nice and thick, add the cooked chicken to the sauce. Let it simmer in sauce for a few minutes. Serve with red pepper flakes. (optional, for those that like it spicy!)

~ Recipe submitted by Nina Safar

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