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Lemon & Spinach Artichoke Chicken

1 lb chicken tenders

¼ cup white wine

¼ cup chicken stock

1 Tbsp Halladay’s Lemon Spinach Dip & Seasoning Blend

Salt & pepper, to taste

½ cup flour

1 Tbsp butter

1 Tbsp olive oil

1 lemon, thinly sliced

1 package fresh spinach

Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.

Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.

Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.

Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.

Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!

SIMILAR RECIPES
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Chicken Sausage with Roasted Broccoli Rabe

1 lb. broccoli rabe, trimmed

1 to 2 Tbsp. Halladay's Garlic Tomato Basil Seasoning

4 Tbsp. olive oil

2 lbs. chicken sausage, sliced

Splash lemon juice or dry white wine

Preheat oven to 450˚F. Bring a large pot of water to a boil. Salt water, add broccoli rabe and blanch for 2 minutes. Drain, pat dry and toss with remaining ingredients. Arrange in a single layer on a large rimmed baking sheet and bake 20-25 minutes, stirring occasionally.

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Bacon Cheddar Onion Chicken Stew

2 Tbs olive oil

2 to 3 Medium carrots, washed and cut into 1" rounds

1 White onion, finely diced

2 Celery stalks, washed and cut into 1"sections

1 Package Halladay's Bacon Cheddar Onion Seasoning

1 qt chicken stock

1 rotisserie chicken, deboned and shredded

1 (16oz) package frozen peas, defrosted

1 Pint sour cream

2 Tbs cornstarch mixed with 1/4 cup cold water

Turn instant pot to sauté setting; add olive oil and allow to get hot. Add carrots, onions, celery, and Halladay's Bacon Cheddar Onion; cook for about 5 to 10 minutes or until veggies are soft, stirring frequently. Add chicken stock and shredded chicken to the pot; set pressure cooker for 30 minutes on the soup/stew setting. When done cooking, release the pressure and carefully remove the lid.

Add defrosted frozen peas, sour cream, and cornstarch mixture to thicken. Serve immediately

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Garlic Rosemary Instant Pot Chicken

2 Tbs olive oil divided

1 yellow onion, halved and sliced

6 chicken thighs

1 lb carrots cut into large cubes

3/4 lb red potatoes, cubed

1 Tbs Halladay's Roasted Garlic Rosemary

1 cup white wine

2 cups chicken stock

Heat 1 Tbs olive oil in a saute pan, cook onions until lightly browned. Season chicken thighs with salt and pepper, cook on all sides in 1 Tbs olive oil until lightly browned. Add chicken, onion, and remaining ingredients to your instant pot.

Cook 30 minutes; naturally releasing pressure when cooking completes.

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Garlic Rosemary Roasted Chicken

1 (4-5lb) whole chicken, rinsed and patted dry

2/4 Tbs butter, softened

1 Tbs olive oil

1 lb carrots, cut into 3-inch pieces

4-5 red potatoes quartered

1 onion, roughly chopped

2-3 Tbs Halladay's Garlic Rosemary Roasted Chicken

1/2 cup white wine, chicken stock or water

Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper; place in roasting pan. Mix half the seasoning with butter and rub over and under chicken skin. In a large bowl, combine olive oil, vegetables, remaining seasoning and white wine; blend well scatter around chicken.

Roast until chicken is golden brown, about 1-1 ½ hours, basting occasionally.

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