Lemon chicken with artichokes and spinach
Reduced-sodium chicken broth
Fresh lemon juice
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-ounce)
1 Tbsp, fresh, chopped
½ tsp, freshly ground
8 oz, sliced
Canned artichoke hearts without oil
14 oz, drained and halved
5 oz, baby leaves
1 Tbsp, chopped
- 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.