Cooking Directions

• Season the chicken with the salt and black pepper.  Coat the chicken with the flour.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until browned on both sides.  Remove the chicken from the skillet. 
• Add the onion to the skillet and cook for 5 minutes, stirring occasionally.
• Stir in the sauce, spinach and artichokes.  Return the chicken to the skillet. Reduce the heat to medium-low.  Cover and cook for 10 minutes or until the spinach is wilted and the chicken is cooked through. Top with the cheese.

Ingredients

• 2 thin-sliced skinless boneless chicken breast halves (about 4 ounces each), lightly pounded
• 0.25 teaspoon salt
• 0.125 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 medium onion, cut in half and thinly sliced (about 1/2 cup)
• 1.5 cups Prego® Farmers' Market Roasted Garlic Sauce
• 2 ounces baby spinach (about 2 cups loosely packed)
• 2.5 ounces drained marinated quartered artichoke hearts, chopped (about 1/2 cup)
• 0.25 cup shaved Parmesan cheese