Storing and Reheating Leftovers
Store any leftover spinach and artichoke chicken in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a skillet over low heat until heated through. Serve with fresh or reheated pasta. Always use your best discretion when storing and reheating leftovers. This creamy Spinach Artichoke Chicken is the perfect example. We pan fry chicken cutlets and then sauté onions and garlic to start a delicious and creamy sauce. The flavors are based on my Spinach Artichoke Dip that you know and love. Finally, we add in some fresh spinach and some artichoke hearts and serve it over pasta.
Prepare the chicken. Slice the chicken in half (read more on this below) and season with salt and pepper. Cook the chicken. Cook the chicken for a few minutes on each side, or until it reaches 165 degrees Fahrenheit. Remove the chicken from the pan and cover loosely with aluminum foil. Sauté the onions and garlic. Add the butter to the skillet and melt. Then add the onions and the garlic and cook until the onions are translucent, about five minutes. Make a roux. Whisk in the flour until there are no more streaks of white. Slowly pour in the wine, scraping up browned bits at the bottom. Continue this with the chicken stock. Finish the sauce. Whisk in the sour cream and the cheeses, allowing them to melt. Then add the seasonings, taste the sauce, and adjust the seasonings as needed. Put it all together. Stir in the spinach, allowing it to wilt. Finally, stir in the artichoke hearts and return the chicken to the pan. Serve warm over pasta if desired.
Put the chicken breasts on a clean cutting board. Place a clean hand on top of the chicken and use a sharp knife to cut the chicken in half horizontally through the thickest part. Butterfly the chicken open and cut the rest of the way through until you have two pieces. If there are parts of the chicken that remain thick, pound them until they are a half-inch thick or thinner.
Make sure the flour is fully whisked into the melted butter and onion mixture and no white streaks remain. Slowly add the wine, whisking it in and not adding more until it is absorbed. You want to scrape up the browned bits when you add the wine, as those have a lot of great flavor. Same goes for the chicken stock. Star by adding it a little at a time. This shouldn’t take more than a minute or two, but isn’t a step you want to rush.
If you or someone you are cooking for can’t have alcohol, you can swap the wine for another quarter cup of chicken broth. You can add a teaspoon of lemon juice to mimic the acidity that wine brings to a dish. The flavor of the dish will change slightly, but will still be delicious! Be sure to remove any hard pieces, roughly chop the artichokes, and remove any excess liquid before adding them to the dish. You can see this served with pappardelle here. It is a really wide flat noodle that is perfect for this recipe. The sauce coats it in the most delicious way. That being said, you could use many cuts of pasta here that would be delicious.
