Chicken Piccata

By ghinman

Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 lbs. thin sliced boneless, skinless chicken breasts
• 3 tbs. olive oil
• 1/4 cup capers, rinsed and drained
• 2 onions, chopped
• 1/2 cup dry white wine
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1 lb. baby spinach

Details

Servings 4

Preparation

Step 1

Combine flour and 1/4 tsp. each of salt and pepper in 1 qt. zip-top bag. Pat chicken dry. Working in batches, add chicken to bag, shake to coat, and set on plate in single layer.
Heat 2 tbs. of the oil in a large non-stick skillet over med.-high heat. Working in 2 batches, add chicken and cook, turning until golden brown and cooked through, about 6 min. Transfer the chicken to plate, cover, and keep warm.
Add remaining 1 tbs. oil to skillet. Add capers and onions and cook, stirring, until tender, about 4 min. Add wine, broth, and lemon juice and simmer until reduced by one-third, about 4 min. Transfer to bowl or sauceboat. Gradually add spinach to skillet with a few tbs. of water and cook, stirring constantly, until just wilted, about 3 min.
Divide spinach among 4 plates and top with chicken and sauce.