Welsh Family Kitchen

Artichoke Chicken Skillet Ingredients: 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 2 boneless, skinless chicken breasts 4 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, minced 4 ounces cream cheese, cut into chunks 1 cup half-and-half 4 ounces leeks 4 ounces peas One 14-ounce can artichoke hearts, drained and quartered yellow rice, for serving Procedures: Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside. Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, 12 to 14 minutes. Transfer the chicken to a serving platter. Add the leeks and peas to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with rice. Notes: 2021-04-13: An excellent first effort. 04/16/2021