AuthoremilynealCategory

Yields6 Servings

 2 lbs boneless, skinless chicken breasts
 6.50 oz jar artichoke hearts, rinsed and drained
 3 cups baby spinach
 2 tbsp capers, drained and rinsed
 ¾ cup chicken stock
 ¾ tsp sea salt
 ½ tsp black pepper
 2 tbsp olive oil
 2 cloves garlic, minced
 1 tsp thyme
  cup lemon juice
 2 tsp arrowroot flour

1

1. Slice the chicken breasts horizontally to make thin cutlets. Sprinkle with salt and pepper.

2. Warm a large pan over medium high heat. Add the oil and swirl to coat pan. Add the chicken, a few pieces at a time. Cook about 2 minutes per side, until cooked throughout. Transfer the chicken to a plate and continue cooking all chicken.

3. Rinse the pan and return to medium heat. Add a few teaspoons of olive oil to the pan. Add the garlic and cook for about a minute. Add the bone broth, lemon juice and thyme. Bring the mixture to a boil, then cook for a few minutes, scraping the pan to loosen any browned pieces.

4. Whisk the arrowroot and 1 tablespoon of water in a bowl, until there are no lumps. Pour into the pan. Bring to a boil, then lower the heat to simmer. Cook for 3 to 4 minutes or until the sauce thickens. Stir in the artichoke hearts, spinach and capers. Cook for about 2 minutes until the spinach wilts. Return the chicken and any juices to the pan and coat with the sauce.

5. Sprinkle with parsley and serve.

Ingredients

 2 lbs boneless, skinless chicken breasts
 6.50 oz jar artichoke hearts, rinsed and drained
 3 cups baby spinach
 2 tbsp capers, drained and rinsed
 ¾ cup chicken stock
 ¾ tsp sea salt
 ½ tsp black pepper
 2 tbsp olive oil
 2 cloves garlic, minced
 1 tsp thyme
  cup lemon juice
 2 tsp arrowroot flour

Directions

1

1. Slice the chicken breasts horizontally to make thin cutlets. Sprinkle with salt and pepper.

2. Warm a large pan over medium high heat. Add the oil and swirl to coat pan. Add the chicken, a few pieces at a time. Cook about 2 minutes per side, until cooked throughout. Transfer the chicken to a plate and continue cooking all chicken.

3. Rinse the pan and return to medium heat. Add a few teaspoons of olive oil to the pan. Add the garlic and cook for about a minute. Add the bone broth, lemon juice and thyme. Bring the mixture to a boil, then cook for a few minutes, scraping the pan to loosen any browned pieces.

4. Whisk the arrowroot and 1 tablespoon of water in a bowl, until there are no lumps. Pour into the pan. Bring to a boil, then lower the heat to simmer. Cook for 3 to 4 minutes or until the sauce thickens. Stir in the artichoke hearts, spinach and capers. Cook for about 2 minutes until the spinach wilts. Return the chicken and any juices to the pan and coat with the sauce.

5. Sprinkle with parsley and serve.

Chicken piccata with artichokes and spinach