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Creamy Lemon Chicken with Spinach and Artichokes

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken cutlets

1

package Artichoke hearts, frozen

10 oz

Baby spinach

1 tbsp

Garlic

1 tbsp

Thyme, fresh leaves

1 1/4 cups

Chicken broth, low-sodium

3 tbsp

Lemon juice, fresh

1

Rice

1

All-purpose flour, Unbleached

1

Kosher salt and freshly ground pepper

2 tbsp

Olive oil, extra-virgin

2 tbsp

Butter, unsalted

4 oz

Cream cheese

1 oz

Parmigiano-reggiano