Piccata With Spinach

Photo by Juli-Ann S.
Adapted from genaw.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from genaw.com

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

Directions

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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