This marries the best of these ingredients.
4 chicken cutlets (or 2 breasts cut in half lengthwise)
3 cloves garlic, chopped
1 container baby spinach (about 3 cups)
1 small jar artichoke hearts, chopped
1/2 cup chicken stock
1 tbsp olive oil
1/2 cup plain Greek yogurt
2 tsp dried basil
salt and pepper
1/2 cup sun dried tomato pesto. (you can substitute chopped sun dried tomatoes in oil)
Season chicken cutlets both sides with salt and pepper. In a heavy skillet heat olive oil until hot, add chicken and brown on both sides- 3 min per side. Remove and keep warm in a dish on stove. Add garlic, artichokes to oil (add 1 tsp more if needed) and saute 2 min until fragrant. Add spinach and sun dried tomato pesto. Stir until spinach is wilted. Sit in chicken stock and scrape the bits from the bottom of the pan. Slice chicken into bite size pieces and add back into skillet. Turn heat off and gently stir in yogurt.
Served tonight with oven roasted fries- red potato and sweet potato. and steamed broccoli. Enjoy!