Spinach Artichoke Chicken

Method

1. In a shallow bowl or pan, combine the flour, garlic powder, onion powder and Italian seasoning. Set aside. Season both sides of sliced chicken breasts with salt and pepper. Dredge each piece in the seasoned flour and shake off the excess. Editor's Tip: Dredging the chicken in flour before pan-frying it helps to create a golden brown crust.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts to the skillet and cook them until they're golden brown, four to five minutes per side. Remove them to a plate and keep them warm.
3. Add the diced shallot to the skillet and cook it until it's softened, one to two minutes. Add the minced garlic and saute it until it's fragrant, 30 seconds. Add the broth and use a wooden spoon or spatula to scrape up any brown bits. Season the sauce with salt, pepper and crushed red pepper flakes. Bring it to a simmer, then reduce the heat to low. Stir in the grated Parmesan cheese. Add the cream cheese in small dollops, whisking to combine. Slowly add in the heavy cream, whisking constantly to combine. Stir in the spinach and chopped artichokes. Continue simmering, stirring occasionally, until the spinach is completely wilted.
4. Return the chicken to the skillet along with any juices and continue simmering until the chicken is cooked through and reaches an internal temperature of 165º F. Editor's Tip: An instant-read thermometer takes the guesswork out of cooking meat.