Chicken with Spinach and Artichokes

By á-26084

Ingredients

• 2 Tbsp olive oil
• 4 6-oz boneless, skinless chicken breasts
• salt and pepper
• 1 lemon, halved
• 1 14-oz can artichokes halved
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 1/4 cup sour cream
• 1 bunch spinach, thick stems discarded

Details

Adapted from Womensday.com

Preparation

Step 1

1. Heat 1 Tbsp oil in a large skillet over medium heat. Season the chicken with 1/2 tsp each salt and pepper and cook 8ntil golden brown, 5 to 6 minutes.
2. Turn the chicken, place the lemon in the skillet cut-side down, and continue cooking until the chicken is cooked through, 5 to 6 minutes more. Squeeze the juice of the cooked lemons all over the chicken.
3. While the chicken is cooking, heat the remaining Tbsp oil n a second skillet over medium-high heat. Add the artichokes, cut-side down, and cook until golden brown, about 3 minutes. Reduce heat to medium add the garlic and cook, tossing until golden brown about 2 minutes.
4 Stir in the wine and cook for 2 minutes. Stir in the sour cream. Add the spinach, season with 1/4 tsp each salt and pepper and cook, tossing gently, until the spinach begins to wilt, 1-2 minutes. Serve with the chicken.