Ingredients
- 1 pkg (about 1 1/2 lbs) boneless skinless chicken breast cutlets, pounded 1-inch thick
- salt and pepper to taste
- pan searing flour
- 2 Tbsp extra virgin olive oil
- 1/2 cup white wine
- 2 1/2 cups chicken broth
- 1/3 of a 3 oz jar capers, drained, plus additional for garnish
- 1/4 lb pitted olives, halved
- 3/4 of an 11 oz container baby spinach
- 1 pkg (12 oz) artichoke hearts halves & quarters (frozen foods)
- Juice of 2 lemons (about 1/3 cup), plus additional lemon slices for garnish
- 2 Tbsp salted butter
Directions
- Season chicken lightly with salt and pepper. Dust with pan-searing flour; pat off excess.
- Heat oil in braising pan on MED-HIGH until oil faintly smokes; add chicken. Cook about 3 min until chicken changes color one-quarter of way up and seared side has browned. Turn over; cook about 2 min, until second side has browned. Remove chicken from pan; set aside.
- Remove pan from heat; add wine and broth. Return pan to heat; bring to boil. Cook, stirring, about 4 min until liquid is reduced by half. Add capers, olives, spinach, artichokes, and chicken; cover. Cook about 7 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove chicken from pan; set aside.
- Transfer veggie mixture to serving platter; reserve liquid in pan. Top veggies with chicken. Add lemon juice and butter to pan; stir to melt butter. Cook, stirring, about 4 min, until liquid is reduced. Pour liquid over chicken and veggies; garnish with lemon slices and capers.
