• Step 1

  Pat chicken dry with paper towel. Slice each on bias into 4 pieces.

• Step 2

  Place chicken slices between 2 pieces of plastic wrap or wax paper. Pound chicken to 1/4-inch thickness. Season chicken lightly with salt and pepper. Dust with pan-searing flour; pat off excess.

• Step 3

  Heat 1 Tbsp oil in saute pan on MED-HIGH until oil faintly smokes; add chicken. Cook about 4 min until chicken is about 3/4 of the way cooked through and seared side has browned. Remove chicken from pan; set aside.

• Step 4

  Add spinach, capers, olives, and artichokes to pan. Cook about 2 min until spinach is wilted.

• Step 5

  Add lemon butter sauce. Reduce heat to MED. Bring sauce to simmer; cook 2 min. Nestle chicken, seared side-up, into sauce. Cover; cook about 2 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).

• Step 6

  Drizzle chicken and vegetable mixture with remaining oil; garnish with lemon slices.

• Time-saver tip: Replace Wegmans Boneless Skinless Chicken Breasts with Wegmans Organic Thin Sliced Chicken Breasts. • For a gluten-free version, replace pan-searing flour with our Gluten-Free Pan Searing Flour recipe, and swap Castelvetrano Olives with Wegmans Spanish Manzanilla Olives.

Note: When servings & ingredients are modified, nutrition & directions may vary.