Piccata With Spinach
By á-49759
Ingredients
- 3 boneless chicken breasts, pounded very thin
- Salt and pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1/2 pound fresh mushrooms, sliced
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 2 tablespoons capers, rinsed and chopped
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice, 1 small lemon
- 3 ounces fresh baby spinach, large stems removed
- Parmigiano-Reggiano cheese for garnish, about 1/2 ounce
Details
Adapted from genaw.com
Preparation
Step 1
Season the chicken with salt and pepper on both sides. Heat 2 tablespoons oil in a very large nonstick skillet over medium-high heat. Add the chicken and brown 1 minute on each side. Make sure that your pan is hot enough so that the chicken will brown quickly and well in 1 minute per side or it will end up overcooked. I think that 30 seconds on high heat might be even better. Remove the chicken to a plate and keep warm.
In the same skillet, heat the remaining tablespoon of oil and the butter. Sauté the mushrooms, onions, garlic and capers for 5 minutes, then add the wine, broth and lemon juice. Heat through and adjust the seasoning, if necessary.
Divide the raw spinach among 3 dinner plates. Top each bed of spinach with a chicken breast then pour the mushroom sauce over everything. The warm sauce will wilt the spinach. Garnish with shaved Parmigiano-Reggiano.
Makes 3 servings
Do not freeze
Per Serving: 391 Calories; 25g Fat; 33g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
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