SPINACH AND ARTICHOKE CHICKEN PICCATA

Spinach and Artichoke Chicken Piccata image

Provided by @MakeItYours

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
1 pound chicken breasts (boneless and skinless), pounded thin or butterflied
salt and pepper to taste
1 clove garlic, chopped
1/4 cup dry white wine (or chicken broth)
1 cup chicken broth
2 tablespoons capers
1 cup artichoke hearts, sliced or coarsely chopped
2 cups baby spinach, packed
1 tablespoon butter
1 lemon, juice
salt and pepper to taste
1 tablespoon parsley, chopped

Steps:

Heat the oil and butter in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5-7 minutes per side, before setting aside.
Add the garlic and saute until fragrant, about a minute.
Add the wine and deglaze the pan by scraping any brown bits up off of the bottom of the pan with a wooden spoon as it sizzles.
Add the broth, capers, artichoke hearts and chicken, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Add the baby spinach and butter and cook until the spinach wilts and the butter melts, about 2 minutes.
Add the lemon juice and season with salt and pepper to taste, before mixing in the parsley and enjoying!