INGREDIENTS
1 lb
chicken cutlets
1 serving
kosher salt
1 serving
unbleached flour
2 tbsp
unsalted butter
2 tbsp
olive oil
1 tbsp
garlic
1 tbsp
fresh thyme leaves
1 1/4 cups
low sodium chicken broth
4 oz
cream cheese
7 cups
baby spinach
9 oz
frozen artichoke hearts
3 tbsp
lemon juice
1/2 cup
parmigiano reggiano
1