This recipe is frome the newest issue of Semi Homemade magazine. The recipe was excellent and quick. The whole family enjoyed this meal.
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 cup chicken broth
1 (14 ounce) can quartered artichoke hearts, drained
1 (3 ounce) jar bacon, pieces (real not bits)
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6 ounce) bag fresh baby spinach
1In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
2In a large skillet, heat olive oil over medium heat.
3Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
4Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
5Arrange spinach on a platter.
6Spoon chicken and sauce over spinach.