Good Housekeeping Keto Diet by Good Housekeeping

Author:Good Housekeeping
Language: eng
Format: epub
Publisher: Hearst

You’ll love this sophisticated take on spinach and artichoke dip. If you want to use frozen artichokes, thaw them and cook for a minute or 2 longer.

PREP: 10 MINUTES TOTAL: 30 MINUTES

4 boneless, skinless chicken breasts (6 ounces each)

Kosher salt and ground black pepper

Olive oil

Juice of 1 lemon

1 can (14 ounces) artichoke hearts, drained and halved lengthwise

2 cloves garlic, thinly sliced

½ cup dry white wine

¼ cup sour cream

1 bunch spinach leaves, stems removed and discarded

1. Season the chicken breasts with ½ teaspoon each salt and pepper. In a skillet on medium, heat 1 tablespoon oil and cook the chicken 6 to 8 minutes per side. Remove from heat and drizzle the lemon juice on top.

2. In the same skillet, heat 1 tablespoon oil on medium-high and brown the artichoke hearts, cut sides down, about 3 minutes.

3. Lower the heat to medium; add the garlic to the artichoke hearts and toss. Stir in the white wine; cook 2 minutes. Stir in the sour cream and spinach leaves; season with salt and pepper and cook until just wilted.

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