1. Prepare the Lemon: Zesting and Juicing

1. Zest Lemon: Using a zester or microplane, zest the lemon, being careful to only remove the yellow part of the peel and avoid the bitter white pith. You should have about 1 teaspoon of zest.
2. Juice Lemon: Cut the lemon in half and juice it. You’ll need ¼ cup of juice for this recipe.

2. Cook the Chicken: Seasoning and Searing

1. Season Chicken: Season the chicken breasts generously with salt and pepper on both sides.
2. Heat Oil: Heat the olive oil in a large skillet over medium-high heat.
3. Sear Chicken: Add the seasoned chicken breasts to the hot skillet and cook for about 5 minutes per side, until they are well browned and cooked through.
   • Tip: To prevent sticking, make sure the oil and skillet are hot before adding the chicken. Don’t overcrowd the pan; work in batches if necessary.
   • Check for Doneness: The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
4. Remove Chicken: Once cooked, remove the chicken breasts from the skillet and set them aside on a plate. Cover the plate with foil or a lid to keep the chicken warm.

3. Make the Sauce: A Bright and Flavorful Finish

1. Sauté Garlic: Add the minced garlic to the same skillet you used to cook the chicken. Cook over medium heat for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.
2. Add Stock, Juice, Zest, and Soup: Stir in the chicken stock, lemon juice, lemon zest, and the can of condensed cream of celery soup.
3. Wilt Spinach: Add the baby spinach to the skillet and cook, stirring constantly, until the spinach is wilted, about 1-2 minutes.

4. Combine and Serve: Bringing it All Together

1. Return Chicken to Skillet: Return the cooked chicken breasts to the skillet with the sauce.
2. Season to Taste: Taste the sauce and adjust the seasoning with salt and pepper, if needed.
3. Serve: Serve the Lemon Chicken Scallopini with Spinach immediately.