Lemon Butter Spinach and Artichoke Chicken.
Ingredients
- 4 chicken cutlets or small breasts
- salt and black pepper
- 1/4 cup all-purpose/gluten-free flour
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter
- 1 lemon, sliced + 1/3 cup lemon juice
- 2 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- chili flakes
- 1/2 cup broth
- 1/2 cup salsa verde
- 2 cups baby spinach
- 1 jar (12 ounce) marinated artichokes, quartered
- 1/3 cup cream
- 1/2 cup grated parmesan cheese
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Instructions
- 1. Preheat oven to 400° F. Season the chicken with salt and pepper. Place the flour, onion powder, and garlic powder in a shallow bowl and dredge the chicken through the flour mix.
- 2. Heat 2 tablespoons olive oil and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.
- 3. To the skillet, add the butter, lemon slices, garlic, thyme, and chili flakes. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, salsa verde, if using, and spinach. Slide the chicken and any juices left on the plate back into the skillet. Add the artichokes. Pour in the cream. Simmer 2 minutes.
- 4. Sprinkle over lots of parmesan, then bake for 5 minutes until the chicken is cooked through.
- 5. Serve the chicken and sauce with fresh herbs.
Source
Original recipe: View Original
