Ingredients
2 pounds boneless, skinless chicken breasts (about 4 medium)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups frozen or canned artichoke hearts, thawed or drained if needed
2 cloves garlic, smashed
1 medium shallot, halved and thinly sliced
1 medium lemon, cut into 8 wedges
1/2 cup low-sodium chicken broth
1/2 cup dry white wine, such as pinot grigio
3 ounces baby spinach (about 3 packed cups)
For serving: chopped fresh parsley leaves, cooked pearl couscous, extra-virgin olive oil