Seared Chicken with Creamy Spinach and Artichokes

1. 1

   Heat 1 tablespoon oil in a large skillet over medium heat.

2. 2

   Season chicken with 1/2 teaspoon each salt and pepper and cook until golden brown, 5 to 6 minutes.

3. 3

   Turn chicken, place lemon in skillet cut-side down, and continue cooking until chicken is cooked through, 5 to 6 minutes more.

4. 4

   Squeeze juice of cooked lemons all over chicken.

5. 5

   While chicken is cooking, heat remaining tablespoon oil in a second skillet over medium-high heat.

6. 6

   Add artichokes, cut-side down, and cook until golden brown, about 3 minutes.

7. 7

   Reduce heat to medium, add garlic and cook, tossing until golden brown, about 2 minutes.

8. 8

   Stir in wine and cook for 2 minutes.

9. 9

   Stir in sour cream.

10. 10

    Add spinach, season with 1/4 teaspoon each salt and pepper, and cook, tossing gently, until spinach begins to wilt, 1 to 2 minutes.

11. 11

    Serve with chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.