2tablespoonssun dried tomato oildivided (you can use regular olive oil but this gives it a delicious flavor)
For the sauce:
3clovesgarlicminced
5sun dried tomatoes in oil
1teaspoonDijon mustard
1 ½cups(794g)artichoke heartsroughly chopped
¾cup(173g)full fat sour cream
1 ½cup(355ml)evaporated milk
½cup(118ml)whole milk
1 ½cups(45g)baby spinach leavesroughly chopped
½cup(50g)fresh grated Parmesan cheese
Saltto taste
1tablespoonfresh chopped parsley or basilfor garnish
Instructions
Clean the chicken breasts and cut them in half horizontally to make fillets.
Season the chicken on both sides with the paprika, salt, pepper and other seasonings of your choice.
Heat a large skillet on medium high heat.
Add 1 tablespoon of sun dried tomato oil then add the chicken. Sear for about 5 - 6 minutes and flip to the other side. Sear for another 4 to 5 minutes.
Set aside on another plate.
Reduce heat to medium then add the remaining oil to your pan with the garlic and sauté until golden brown. Be careful not to let your garlic burn. Add the tomatoes and sauté for a minute more before reducing the heat to low.
Add the mustard in the pan and mix until combined, then add the artichokes.
Add the sour cream and milk, continuing to stir occasionally.
Add the spinach and let it cook down for a couple of minutes. Stir occasionally. Then add in the parmesan cheese.
Put the chicken back in the skillet with the sauce.
Spoon the sauce over the chicken and let it simmer for a few minutes until the chicken is warmed through and cooked completely.
Serve with pasta, rice or steamed veggies.
Optional: Top with fresh basil and freshly grated Parmesan cheese.