Marinate the chicken with salt, lemon pepper and paprika.

Place a heavy bottom skillet on medium high heat. Add 1 tablespoon of butter and once it’s melted, layer the chicken pieces and let it cook for 5 minutes on each side (the chicken would be pretty much cooked through by now). Take the chicken off the pan and keep it aside to used later.

To the same pan, add 1 tablespoon of butter and chopped garlic. Stir it around and scrape the brown bits in the process. Add the spinach and chicken stock. Toss it around and cook for 1 minute.

Layer the artichoke hearts and cook for 2 minutes.

Pour the cream, mix it around and let it simmer for 2 minutes.

Layer the browned chicken and the lemon slices. Cook for 3 more minutes. Check for salt and add any, if needed.

Serve warm.