Chicken in sauce with spinach and artichokes

Ingredients:

• 4 thin slices of chicken breast (cutlets)
• 2 tablespoons salted butter
• 2 tbsp. l. olive oil
• Half a red onion, diced
• 2 cloves garlic, crushed
• 2 x 220g cans of canned artichoke quarters, drained
• 3/4 cup white wine
• 3/4 cup heavy cream
• 1 tbsp. grated parmesan
• 1 can (110g) chopped pimento peppers, drained
• 3 cups small spinach
• Juice of half a lemon
• Fresh basil leaves, for serving
• Warm bread, for serving

Preparation:

1. In a large nonstick skillet, heat the butter and olive oil over medium-high heat. Season the chicken with salt and black pepper on both sides and add to the skillet. Cook until the chicken is browned and cooked through, about 3 minutes per side. Transfer to a plate.
2. Add the onion and garlic to the pan and stir until slightly softened, about 30 seconds. Then add the artichokes and cook, stirring, until the artichokes are heated through and the onion is translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and additional black pepper to taste, then stir again. Bring the sauce to a simmer, then add the Parmesan and cook for another minute to thicken.
3. Add the pimento, spinach, and lemon juice. Stir until the spinach wilts, about a minute. Return the chicken to the pan, spooning a little sauce over it. Sprinkle with torn basil leaves and serve with warm bread.