Skinny Chicken Piccata with Sauteed Spinach and Artichokes

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 tsp each sea salt, ground black pepper, and garlic powder, mixed together
• Extra virgin olive oil to treat the pans
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• bouqet garni made with parsley, sage, rosemary, and thyme
• 5 cups baby spinach
• 1 8 1/2 oz tin artichoke hearts (not packed in oil), chopped
• 1/2 tsp crushed red pepper flakes 
•  1 Tbsp butter
• 1/3 cup fresh parsley, chopped

Directions

1. Butterfly the chicken breasts and pound until thin.
2. Sprinkle the chicken on both sides with the salt, garlic and pepper mixture.
3. Prepare a large non stick pan with extra virgin olive oil either by spraying the surface or wiping oil onto the surface using a paper towel. Bring the pan to medium high heat and add the chicken breasts to the pan. Cook 5 minutes on one side until golden and then turn over.
4. Continue to cook for another 3 minutes and then remove briefly to a platter.
5. Add the lemon juice and chicken stock to the hot pan and using a spatula give it a good stir, scraping any brown bits off the bottom to incorporate all that flavour and then add  a quarter cup of rinsed capers and the bouquet garnis.
6. Add the chicken back to the pan, cover, and continue to simmer on low for five more minutes. 
7. While the chicken is simmering, treat another non-stick sautee pan with extra virgin olive oil and add the baby spinach and toss frequently. As the spinach cooks down a bit, add the artichokes and red pepper flakes. Cook the spinach until bright green.
8. Remove the chicken to a heated plate and stir 1 tbsp of butter into the pan sauce and whisk well. 
9. Place the spinach on a platter, place the chicken on top, and pour the pan sauce over all. Finish with chopped Italian parsley.