Your favorite creamy, cheesy dip just became the MAIN course!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34JEvMJTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spinach Artichoke ChickenRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 30 minActive: 30 minYield: 4 servingsIngredients2 tablespoons salted butter2 tablespoons olive oil 4 thin-cut chicken breasts (chicken cutlets) Kosher salt and freshly ground black pepper 1/2 red onion, diced 2 cloves garlic, minced Two 8-ounce jars quartered artichokes, drained 3/4 cup white wine 3/4 cup heavy cream 1 cup grated ParmesanOne 4-ounce jar diced pimientos, drained 3 cups baby spinach 1/2 lemon, juiced Fresh basil leaves, for garnish Warm bread, for servingDirectionsHeat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #SpinachArtichokeChickenSpinach Artichoke Chicken | The Pioneer Woman | Food Networkhttps://youtu.be/JlEIa7sRrKE
