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Creamy Lemon Chicken with Spinach and Artichokes
Ingredients
  • 1 pound chicken cutlets
  • Kosher salt and freshly ground pepper
  • Unbleached all-purpose flour, for dredging
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic (from 3 cloves)
  • 1 tablespoon fresh thyme leaves
  • 1 ¼ cups low-sodium chicken broth
  • 4 ounces cream cheese, room temperature
  • 10 ounces baby spinach (7 cups)
  • 1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
  • 3 tablespoons fresh lemon juice
  • 1 ounce Parmigiano-Reggiano, finely grated (½ cup packed)
  • Steamed rice, for serving (optional)
Steps
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