1 cup skimmed chicken broth
4 boneless, skinless chicken breasts, (4 oz. each)
1/2 onion, minced
1/2 celery stalk leaves, chopped
1 tbsp. vegetable oil
1 garlic clove, chopped
2 dry shallots, chopped
4 canned artichoke hearts, sliced
2 cups fresh spinach, chopped
1/4 tsp. white pepper
1 tsp. dry tarragon
1 tbsp. sauce thickener for white sauces.

Serves 4

Recipe Submitted by Rick

Heat the chicken broth in a saucepan.  Add the chicken breasts, onion, celery leaves and poach for 10 min. on low heat; set aside.

In a large skillet, heat the oil over med. high heat and cook the garlic, shallots, artichokes and spinach.  Add the pepper and sprinkle with tarragon; cook for 2 min.

Place the spinach on a serving dish and lay the chicken on it.

Thicken the broth with the sauce thickener and pour over chicken.