Artichoke Chicken ( Sandra Lee, Semi-Homemade )
This recipe is from the August/September issue of Sandra Lee's magazine. It is so delicious and so unique. This is great for having company over as it is a great presentation, is tasty and is pretty easy to make. The lemon zest makes it as does the capers, spinach and bacon pieces. Oh so good. Impress the in-laws, dinner party guests or just you. Enjoy ChefDLH
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INGREDIENTS
Nutrition- 1⁄4
- 1teaspoon salt
- 1teaspoon ground black pepper
- 1 1⁄2
- 2tablespoons extra virgin olive oil
- 1cup chicken broth
- 1
- 1
- 1tablespoon capers
- 1tablespoon lemon zest
- 2tablespoons fresh lemon juice
- 2
- 1(6 ounce) bag fresh Baby Spinach
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DIRECTIONS
- In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
- In a large skillet, heat olive oil over medium heat.
- Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
- Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
- Arrange spinach on a platter.
- Spoon chicken and sauce over spinach.
- Serve immediately.
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