Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through (to prevent sticking, make sure the oil and skillet are hot before adding the chicken). Remove the chicken from the skillet, cover and keep warm.
Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet and season to taste before serving.
Ingredients
Directions
Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon.
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through (to prevent sticking, make sure the oil and skillet are hot before adding the chicken). Remove the chicken from the skillet, cover and keep warm.
Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet and season to taste before serving.