You Will Need:
3/4 Cup(s) reduced-sodium chicken broth
2 tsp. lemon zest
3 Tbsp. fresh lemon juice
1 Tbsp. cornstarch
1 tsp. sugar
20 oz. uncooked boneless, skinless chicken breast, 4 (5-ounce)
1 Tbsp. dill, fresh, chopped
1/2 tsp. table salt
1/2 tsp. black pepper, freshly ground
2 tsp. olive oil
8 oz. cremini mushrooms, sliced
14 oz. canned artichoke hearts, without oil, drained and halved
5 oz. spinach, baby leaves
1 Tbsp. capers, chopped
Combine the broth, zest, lemon juice, cornstarch, and sugar in a small bowl; set aside.
Sprinkle both sides of each chicken breast with the dill, salt, and pepper.
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
Add the chicken and cook until browned and almost cooked through, about 3 minutes on each side.
Transfer to a plate; keep warm.
Heat the remaining 1 teaspoon oil in same skillet.
Add mushrooms and cook until browned, about 6 minutes.
Add the artichoke hearts and spinach and cook, stirring often, until the spinach is wilted, about 2 minutes.
Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Add the chicken and capers and cook until heated through, about 1 minute.
Yields 1 chicken breast with 3⁄4 cup vegetable mixture per serving.
One medium lemon yields 2 to 3 tablespoons juice and 2 to 3 teaspoons zest.