Artichoke Chicken ( Sandra Lee, Semi-homemade )

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 lbs boneless skinless chicken thighs
• 2 tablespoons extra virgin olive oil
• 1 cup chicken broth
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1 (3 ounce) jar bacon, pieces (real not bits)
• 1 tablespoon capers
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, softened
• 1 (6 ounce) bag fresh baby spinach

Recipe

• 1 in a shallow dish, combine flour, salt, and pepper. dip chicken in flour mixture; shake gently to remove any excess flour.
• 2 in a large skillet, heat olive oil over medium heat.
• 3 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.
• 4 uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
• 5 arrange spinach on a platter.
• 6 spoon chicken and sauce over spinach.
• 7 serve immediately.