Lemon Butter Spinach and Artichoke Chicken

 

4 chicken cutlets or small breasts

salt and black pepper

1/4 C. all-purpose/gluten-free flour

2 T. onion powder

1 T. garlic powder

2 T. extra virgin olive oil

4 T. salted butter

1 lemon, sliced + 1/3 C. lemon juice

2 cloves garlic, chopped

2 T. fresh thyme leaves

chili flakes

1/2 C. broth

1/2 C. salsa verde (optional)

2 C. baby spinach

1 jar (12 oz.) marinated artichokes, quartered

1/3 C. cream

1/2 C. grated parmesan cheese

 

Preheat oven to 400° F. Season the chicken with salt and pepper. Place the flour, onion powder, and garlic powder in a shallow bowl and dredge the chicken through the flour mix. Heat 2 T. 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. To the skillet, add the butter, lemon slices, garlic, thyme, and chili flakes. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, salsa verde, if using, and spinach. Slide the chicken and any juices left on the plate back into the skillet. Add the artichokes. Pour in the cream. Simmer 2 minutes. Sprinkle over lots of parmesan, then bake for 5 minutes until the chicken is cooked through. Serve the chicken and sauce with fresh herbs.