Season the chicken with the salt and black pepper. Coat the chicken with the flour.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet. Add the onion to the skillet and cook for 5 minutes, stirring occasionally.Stir in the sauce, spinach and artichokes. Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 10 minutes or until the spinach is wilted and the chicken is cooked through. Top with the cheese.
2 thin-sliced skinless boneless chicken breast halves (about 4 ounces each), lightly pounded0.25 teaspoon salt0.125 teaspoon ground black pepper2 tablespoons all-purpose flour1 tablespoon olive oil1 medium onion, cut in half and thinly sliced (about 1/2 cup)1.5 cups Prego® Farmers' Market Roasted Garlic Sauce2 ounces baby spinach (about 2 cups loosely packed)2.5 ounces drained marinated quartered artichoke hearts, chopped (about 1/2 cup)0.25 cup shaved Parmesan cheese
Spicy buffalo chicken wings with a side of...
Roast chicken gets hands-down delicious wh...
This traditional Puerto Rican chicken soup...
Spice-up your dinner with this scrumptious...