Seared Chicken with Creamy Spinach and Artichokes

Ingredients

• 2 tbsp. olive oil
• 4 boneless
• skinless chicken breasts
• kosher salt
• Pepper
• 1 lemon
• 1 can artichoke hearts
• 2 clove garlic
• 1/2 c. dry white wine
• 1/4 c. lowfat sour cream
• 1 bunch spinach

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. Season chicken with 1/2 teaspoon each salt and pepper and cook until golden brown, 5 to 6 minutes.
3. Turn chicken, place lemon in skillet cut-side down, and continue cooking until chicken is cooked through, 5 to 6 minutes more.
4. Squeeze juice of cooked lemons all over chicken.
5. While chicken is cooking, heat remaining tablespoon oil in a second skillet over medium-high heat.
6. Add artichokes, cut-side down, and cook until golden brown, about 3 minutes.
7. Reduce heat to medium, add garlic and cook, tossing until golden brown, about 2 minutes.
8. Stir in wine and cook for 2 minutes.
9. Stir in sour cream.
10. Add spinach, season with 1/4 teaspoon each salt and pepper, and cook, tossing gently, until spinach begins to wilt, 1 to 2 minutes.
11. Serve with chicken.