Ingredients for Artichoke Chicken Sandra Lee Semi Homemade
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 (14 1/2 ounce) can artichoke hearts, drained and quartered
- 4 ounces bacon, cooked and chopped
- 2 tablespoons capers
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- 5 ounces fresh baby spinach
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How to Make Artichoke Chicken Sandra Lee Semi Homemade
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Dip each chicken breast (about 1.5 lbs total) in the flour mixture, ensuring it's fully coated.
- Gently shake off any excess flour.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken breasts and cook for 3-8 minutes per side, or until golden brown and cooked through. Adjust cooking time based on thickness of breasts and heat of your stove.
- Add 1 cup chicken broth, 1 (14-ounce) can artichoke hearts (drained and quartered), 4 ounces cooked bacon (chopped), and 2 tablespoons capers.
- Cover the skillet and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Uncover the skillet, stir in 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons butter. Scrape the brown bits from the bottom of the pan with a wooden spoon.
- Arrange 5 ounces fresh spinach on a serving platter.
- Spoon the chicken and sauce over the spinach.
- Serve immediately. Garnish with extra lemon zest or capers if desired.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
6g
Fat
48g
Carbs
6g
