Chicken San Remese

This is a really good dish from Ladies Home Journal. I've also made this with prosciutto when I wasn't able to find pancetta.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons flour
• 1  tablespoon butter
• 1⁄2 cup pancetta, diced
• 1⁄2 cup onion, diced
• 10  ounces fresh spinach
• 1⁄2 lb mushroom, sliced
• 3  tablespoons marsala wine or 3  tablespoons sherry wine
• 1  cup  whipping cream
• 3  tablespoons  marinara sauce, prepared
• 9  ounces frozen artichoke hearts, thawed
• 1⁄2 lb  cheese tortellini, cooked

Directions

1. Sprinkle chicken with salt and pepper; coat in flour. Melt butter in 12-inch nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until golden; set aside.
2. Add pancetta and onion to same skillet; cook, stirring frequently until onion is golden and pancetta is crisp, 3 minutes. Add spinach and mushrooms; cook 3 minutes , until spinach is wilted. Add Marsala and bring to a boil. Stir in cream, marinara sauce and artichokes. Reduce heat and simmer 7 minutes.
3. Return chicken to skillet; cover with sauce and vegetables and cook 2 minutes more, until heated through. Stir in tortellini. Divide chicken, sauce and pasta among 4 serving plates.