Chicken With Creamy Spinach
2 Tbsp olive oil (divided)
4 (6 ounces each) boneless, skinless chicken breasts
½ Tsp salt
½ Tsp black pepper
One lemon halved
One can (14-ounce) artichoke hearts, halved
Two cloves garlic, thinly sliced
½ cup dry white wine
¼ cup low-fat sour cream
One bunch spinach, thick stems discarded
1. Heat 1-tablespoon olive oil in a large skillet over medium heat. Season chicken with ½ teaspoon salt and pepper and cook until golden brown, five to six minutes. Turn chicken, place lemon in skillet, cut side down, and continue cooking until chicken has cooked through, five to six minutes more. Squeeze juice of cooked lemons all over chicken.
2. While chicken is cooking, heat remaining tablespoon oil in a second skillet over medium-high heat. Add artichokes, cut side down, and cook until golden brown, about three minutes. Reduce heat to medium; add garlic and cook, tossing, until golden brown, about two minutes.
3. Stir in wine and cook for two minutes. Stir in sour cream. Add spinach, season with ¼ teaspoon each salt and pepper, and cook, tossing gently, until spinach begins to wilt, one to two minutes. Serve with chicken. Makes four servings.