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