Ingredients
- chicken breast, boneless; skinless; cut into 1/2-inch (1 cm) thick slices12 oz
- salt, to taste
- pepper, to taste
- oregano, to taste
- flour, about1/2 cup
- olive oil2 tbsp
- lemon, 1/4-inch (0.5 cm) thick slices2 slice
- artichoke heart, quartered; canned is fine2
- sun-dried tomatoes, oil-packed; drained1/2 cup
- garlic, peeled4 clove
- capers1/2 tsp
- red pepper flakes, crushed1 pinch
- white wine, dry1/2 cup
- heavy cream3 oz
- spinach, fresh; loosely packed1 cup
- rosemary, fresh1 pinch
- linguine, cooked al dente and drained1/2 lb
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 14 steps
Season the chicken slices with salt, pepper, and oregano.
Dredge chicken in flour, shaking off excess flour.
Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot.
Add olive oil.
When oil begins to smoke, add the chicken pieces.
Cook until pieces are seared on both sides (1–2 minutes per side).
Remove chicken to a plate and keep warm, leaving the oil in the pan.
Add the lemon slices to the hot pan and cook until caramelized (about 1 minute per side).
Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
Add the white wine and cook until reduced to a glaze.
Return the chicken to the pan with the cream, and sauté for 2 minutes.
Add the spinach, rosemary, and cooked linguine.
Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
Serve immediately.
