Keto Chicken in Saffron Mascarpone Sauce with Spinach and Seared Artichoke Hearts

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and garlic powder.

2. 2

   2. Heat 1 tablespoon olive oil (15 ml) and 1 tablespoon butter (14 g) in a large skillet over medium-high heat. Add the drained artichoke hearts and cook for 3 to 4 minutes, turning them, until golden at the edges. Remove and set aside.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil (15 ml). Sear the chicken breasts for 4 to 5 minutes per side until well browned. If you prefer to finish them in the oven, transfer them to an oven-safe dish and bake for 5 to 8 minutes in a preheated oven at 400°F (200°C), until the chicken is fully cooked. Remove and keep covered.

4. 4

   4. Reduce the heat to medium. Add the remaining 1 tablespoon butter (14 g) and cook the shallot for 2 minutes. Stir in the minced garlic and saffron, and cook 30 seconds more to release their aroma.

5. 5

   5. Pour in the chicken broth and scrape the bottom of the skillet with a spoon to loosen the flavorful bits. Cook for 2 minutes over medium heat to reduce slightly.

6. 6

   6. Add the mascarpone and stir until the sauce is smooth. Add the grated Parmesan, lemon juice, and lemon zest. Cook for 2 to 3 minutes over low heat, stirring, until creamy.

7. 7

   7. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Return the seared artichoke hearts to the skillet and gently toss to warm through.

8. 8

   8. Return the chicken to the skillet along with any resting juices. Cook 2 minutes more, spooning the saffron mascarpone sauce over the chicken.

9. 9

   9. Turn off the heat, sprinkle with fresh parsley, and serve immediately with plenty of sauce, spinach, and artichokes on each plate.