| After washing and patting dry chicken breasts, dip in flour (seasoned with salt and pepper, garlic powder). Then dip in egg wash and again in flour. (Breading adheres better when refrigerated for a few hours or overnight). Sauté in oil or butter until golden brown. Add artichoke hearts and tomatoes. Season with thyme. Cover and simmer until chicken is cooked through (about 20 minutes). Remove chicken to serving platter and add spinach to liquid. Toss until it is just wilted, about 3 minutes. Surround chicken breasts with spinach on platter and pour juice over all. Sprinkle with Parmesan or Romano and serve. This is good served with either buttered noodles or a baked potato and a green salad. |
