| | Directions | | Heat olive oil in pan over medium heat. Add garlic and spinach to pan and saut until wilted. Set aside. In same pan melt a little butter and saut mushrooms and scallions until tender and most of the moisture has evaporated. Set aside. Meanwhile, mix flour, salt and peppers in large Ziploc bag. Place several pieces of chicken at a time into the bag and shake until coated. Melt butter in same pan and brown chicken on both sides until juices run clear. Remove from pan and keep warm. De-glaze the pan with the wine, scraping the bottom of the pan. Add chicken broth, lemon slices and juice from half the lemon. Place chicken, spinach, mushrooms and scallions back in the pan. Simmer for 10-15 minutes. Serve over noodles if desired. |
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| Ingredients | | - |  | 6 boneless chicken breasts |
| - | | 1 pound bay of spinach (chopped) |
| - | | 2 cloves Garlic (minced) |
| - | | 1 bunch scallions (chopped) |
| - | | 1 package mushrooms (quartered) |
| - | | 1 package frozen artichokes |
| - | | 1 lemon 1/2 sliced and 1/2 reserved |
| - | | 2 tablespoons capers |
| - | | 1 cup flour |
| - | | 1 tablespoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1/2 teaspoon white pepper |
| - | | 1 cup Marsala wine |
| - | | 1 cup chicken broth |
| - | | 2 tablespoons olive oil |
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