Chicken with Creamy Spinach and Artichokes

Scott's Meal Deal for the week of December 11, 2018 to December 17, 2018

2 large boneless skinless chicken breast halves, cut in half lengthwise

Salt and pepper

Olive oil

Juice of 1 lemon

1 (14 oz.) can artichoke hearts (10/12 count, halved)

2 cloves of garlic, chopped

1/2 cup dry white wine

1/4 cup sour cream

1 (9 oz.) bag baby spinach

Season chicken breasts with salt and pepper.

Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken. Cook until browned. Remove chicken from pan, place on serving dish and squeeze the juice of 1 lemon on top.

Add an additional 1 tablespoon of oil to the skillet and heat over medium-high heat. Place artichoke heart halves, cut sides down, and brown.

Lower heat to medium-low, toss with garlic. Stir in white wine, add chicken, and cook for 30 minutes. Stir in sour cream and spinach. Season with salt and pepper and cook until just wilted.