Chicken with Creamy Spinach and Artichokes,
Browned artichoke hearts and flavourer greens dress up this dark staple.
- Season chicken with 1/2 teaspoon each salt and pepper. In skillet on medium, cook chicken in 1 tablespoon olive oil until golden brown, 6 to 8 minutes per side. Remove from heat and squeeze lemon juice on top.
- Meanwhile, halve artichoke hearts and brown, cut sides down, in 1 tablespoon oil on medium-high, 3 minutes.
- Lower heat to medium; toss with 2 cloves garlic, thinly sliced. Stir in dry white wine; cook 2 minutes. Stir in sour cream and spinach leaves; season with salt and pepper and cook until just wilted.
Nutritional information (per serving): About 305 calories, 11.5 g fat (3 g saturated), 38 g protein, 675 mg sodium, 10 g carb, 2 g fiber