Instructions

1. 1
   Season the chicken slices with salt, pepper, and oregano.
2. 2
   Dredge chicken in flour, shaking off excess flour.
3. 3
   Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot.
4. 4
   Add olive oil.
5. 5
   When oil begins to smoke, add the chicken pieces.
6. 6
   Cook until pieces are seared on both sides (1–2 minutes per side).
7. 7
   Remove chicken to a plate and keep warm, leaving the oil in the pan.
8. 8
   Add the lemon slices to the hot pan and cook until caramelized (about 1 minute per side).
9. 9
   Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
10. 10
    Add the white wine and cook until reduced to a glaze.
11. 11
    Return the chicken to the pan with the cream, and sauté for 2 minutes.
12. 12
    Add the spinach, rosemary, and cooked linguine.
13. 13
    Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
14. 14
    Serve immediately.