2- 8oz Chicken Breasts
4 Artichoke Hearts
4 Mushroom Buttons
8 Pea Pods
¼ Cup Red Bell Pepper (cut into 1/4″ dice)
4 Small Pearl Onions (peeled and steamed till tender)
1 Clove Garlic (crushed)
1/8t Cajun Seasoning
1T Worcestershire Sauce
¼ Cup White Wine
½ Cup Heavy Cream
Salt and Pepper (to taste)
2 Cups Spinach (fresh, firmly packed)
1. Remove any fat from chicken breasts and cut each breast into 6 equal-sized strips. Wash and cut the vegetables and pat dry.
2. In a large skillet, melt butter or margarine and sauté chicken strips for 3 to 5 minutes. Add artichoke hearts, mushrooms, pea pods, diced pepper, steamed pearl onions, and garlic and continue to cook for an additional 5 minutes.
3. Season and add remaining ingredients, except spinach. Reduce heat and simmer for 5 minutes.
4. In a quart of boiling water, add spinach and cook for 1 minute until leaves wilt. Drain well and divide spinach between two dinner plates. Arrange in a circle around the rim of plate. Spoon half chicken mixture in center of each plate. Serve immediately.