This is a perfect dish to make as winter is transitioning into spring. It is a cozy comfort food, but has bright spring flavors. Serve it over your favorite cooked pasta or rice, or cauliflower rice if you are following a low carbohydrate diet.
Ingredients
1½ pounds
boneless chicken breasts
thinly sliced in half lengthwise
(or use chicken cutlets)
¼ cups
arrowroot powder
1½ teaspoons
kosher salt
½ teaspoons
freshly ground
black pepper
2 tablespoons
extra virgin olive oil
1 tablespoons
butter
4 cloves
garlic
crushed
1 cups
dry white wine
1½ cups
chicken stock
½ cups
heavy cream
14 ounces
quartered artichoke hearts
drained
2 large handfuls
baby spinach
1 cups
finely grated
parmesan cheese
½ cups
pitted
castelvetrano olives
¼ cups
finely chopped
parsley