Creamy lemon chicken with spinach and artichokes from Martha Stewart Living Magazine, September 2018 (page 129)

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Notes about this recipe

  • anya_sf on February 12, 2019

    I modified the recipe a bit: did not dredge the chicken in flour, sauteed some onions with the garlic and added some flour to that before adding the broth (2 c) and simmering to thicken. Added the cream cheese after that, along with the artichoke hearts, 1 lb frozen chopped spinach, and the chicken. This was an easy, quick, weeknight dinner, great over rice.

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