Lemon Chicken with Artichokes and Spinach

By á-5120

Course: main meals
PointsPlus™ Value: 6
Servings: 4
Preparation Time: 8 min
Cooking Time: 15 min
Level of Difficulty: Easy

Ingredients

• 3/4 cup(s) reduced-sodium chicken broth
• 2 tsp lemon zest
• 3 Tbsp fresh lemon juice
• 1 Tbsp cornstarch
• 1 tsp sugar
• 20 oz Chicken, breast, raw, without skin & bone, 4 (5-ounce)
• 1 Tbsp dill, fresh, chopped
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 2 tsp olive oil
• 8 oz cremini mushrooms, sliced
• 14 oz canned artichoke hearts, without oil, drained and halved
• 5 oz spinach, baby leaves
• 1 Tbsp capers, chopped

Details

Servings 4

Preparation

Step 1

Combine the broth, zest, lemon juice, cornstarch, and sugar in a small bowl; set aside.

Sprinkle both sides of each chicken breast with the dill, salt, and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and almost cooked through, about 3 minutes on each side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in same skillet. Add mushrooms and cook until browned, about 6 minutes. Add the artichoke hearts and spinach and cook, stirring often, until the spinach is wilted, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the chicken and capers and cook until heated through, about 1 minute. Yields 1 chicken breast with 3⁄4 cup vegetable mixture per serving.
Notes
One medium lemon yields 2 to 3 tablespoons juice and 2 to 3 teaspoons zest.

Serve with brown rice if you like—1/2 cup will increase the PointsPlus™ value by 2.