- 4 small or 2 large chicken breasts, sliced into bite-sized pieces (about a pound)
- Kosher salt and black pepper, to taste
- ¼ cup all-purpose/gluten-free flour
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 lemon (sliced if regular lemon; chopped if Meyer lemon) + ⅓ cup lemon juice
- 2 cloves garlic, minced
- Crushed red pepper flakes, to taste
- ½ cup chicken broth
- ½ cup roasted green chilies
- 2 cups baby spinach
- 1 jar (12 ounce) marinated artichokes, quartered
- ⅓ cup heavy cream
- ½ cup grated parmesan cheese
Toss the sliced chicken breasts with the next five ingredients (Kosher salt and black pepper through garlic powder) to fully coat them.
Heat the olive oil and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet.
Add the butter, lemon slices, garlic, and pepper flakes to the skillet. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, roasted green chilies, and spinach. Slide the chicken and any juices left on the plate back into the skillet. Add the artichokes. Pour in the cream and add the cheese. Simmer for 2 minutes, stirring often until the sauce thickens. Serve the chicken and sauce over mashed potatoes, pasta, rice, or even a pizza crust.
- Yields: 4 servings
- Preparation Time: 30 minutes