Recipe(tried): Chicken with Artichokes and Garlic, Sauteed Spinach with Nutmeg and Pine Nuts

Hi Everyone!

I haven't posted in the last two days due to me cleaning all the carpets at home getting ready for my furniture delivery. The carpets look new again and my furniture looks divine!! With all this work I did not have time to devote to cooking so DH had sandwiches and I had chicken salad.

Tonight's menu is reminiscent of the flavors of the Mediterranean and delicious....

Chicken with Artichokes & Garlic
Sauteed Spinach with Pine Nuts and Nutmeg
Tomato & Cucumber Salad

Chicken with Artichokes and Garlic
Serves 4

4 chicken breasts, boneless and skinless
1 head of garlic, peeled
1 jar of artichoke hearts, drained
1 medium onion coarsely chopped
1/2 c. stuffed olives with pimientos
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
2 whole sprigs of fresh rosemary
1/2 cup coarsely chopped parsley
1 tsp. black pepper
1/2 cup chicken broth
1/2 cup dry sherry or vino seco
1 Tbsp. butter

Preheat oven to 350. Brown chicken in 1-Tbsp. butter. Arrange in a baking dish and surround it with all the ingredients except the broth and the sherry. Pour on the broth and sherry and cover tightly with foil. Bake for 30 minutes. Remove foil and bake an additional 40 minutes. Baste occasionally with the liquid before it evaporates. Serves with wedges of lemon. Easy and delicious!!

Sauteed Spinach with Nutmeg and Pine Nuts
serves 4

1/2 cup golden raisins
1 bunch of spinach
1 Tbsp. olive oil
salt and pepper to taste
3 cloves of garlic, crushed
1/4 cup pine nuts
1/4 tsp. nutmeg

Add olive oil to a saucepot, add the garlic and saute for 1 minute only, don't let it get brown. Add pine nuts and raisins and stir for 1 minutes over medium heat. Add the spinach and the seasonings and cook stirring until the spinach is a bright green and wilted.