• 1 large lemon
• 1 Tablespoon olive oil
• 1 pound thin-sliced skinless, boneless chicken breasts
• 1 clove garlic, minced
• 1/2 cup unsalted chicken stock
• 1 10.5oz can cream of celery soup (or cream of mushroom)
• 4 cups baby spinach
• salt
• pepper

Grate 1 teaspoon zest and squeeze 1/8 cup juice from the lemon.

Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.

Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet. Heat until chicken is again warm and serve over mashed potatoes or pasta.