Here’s a recipe for Creamy Lemon Chicken with Spinach and Artichokes:
Ingredients:
– 4 boneless, skinless chicken breasts
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 250ml chicken broth
– 250ml heavy cream
– 1/4 cup grated parmesan cheese
– Juice and zest of 1 lemon
– 200g baby spinach
– 1 can artichoke hearts, drained and chopped
– Chopped fresh parsley, for garnish
Instructions:
1. Season the chicken breasts with salt and black pepper on both sides.
2. Heat the olive oil in a large pan or skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and cook for 1-2 minutes until fragrant.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Add the heavy cream, grated parmesan cheese, lemon juice, and lemon zest to the pan. Stir to combine and let the sauce simmer for 2-3 minutes until thickened.
6. Add the baby spinach and chopped artichoke hearts to the pan. Stir to combine and let the spinach wilt for 1-2 minutes.
7. Return the chicken breasts to the pan and spoon the sauce over them. Let the chicken heat through for 1-2 minutes.
8. Garnish the dish with chopped fresh parsley and serve.
Enjoy your delicious and creamy Lemon Chicken with Spinach and Artichokes!