Creamy Lemon Chicken with Spinach and Artichokes
"Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream...."
INGREDIENTS
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1 pound chicken cutlets
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Kosher salt and freshly ground pepper
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Unbleached all-purpose flour, for dredging
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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1 tablespoon minced garlic (from 3 cloves)
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1 tablespoon fresh thyme leaves
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1 1/4 cups low-sodium chicken broth
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4 ounces cream cheese, room temperature
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10 ounces baby spinach (7 cups)
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1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
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3 tablespoons fresh lemon juice
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1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)
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Steamed rice, for serving (optional)
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