Skinny Chicken Piccata With Sauteed Spinach And Artichokes

By toobze

Ingredients

• 2 Boneless skinless chicken breast
• 1 ⁄2 Teaspoon Sea salt
• 1 ⁄2 Teaspoon Pepper
• 1 ⁄2 Teaspoon Garlic powder
• 2 Tablespoon Extra virgin olive oil
• 1 ⁄3 Cup Fresh lemon juice
• 1 ⁄2 Cup Chicken stock
• 1 ⁄4 Cup Brined capers
• 1 Bouquet garni (made with parsley, sage, rosemary, and thyme)
• 5 Cup Baby spinach
• 8 1⁄2 Ounce Artichokes hearts, chopped (not packed in oil)
• 1 ⁄2 Teaspoon Crushed red pepper flakes
• 1 Tablespoon Butter
• 1 ⁄3 Cup Fresh parsley, finely chopped

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from ifood.tv

Preparation

Step 1

Butterfly the chicken breasts and pound them until thin.

In a bowl, combine salt, pepper and garlic powder. Sprinkle the chicken on both sides with the mixture.

Prepare a large non stick pan with extra virgin olive oil either by spraying the surface or wiping oil onto the surface using a paper towel. Bring the pan to medium high heat and add the chicken breasts to the pan.

Cook for 5 minutes on one side until golden and then turn over. Continue to cook for another 3 minutes and then remove briefly to a platter.

Add the lemon juice and chicken stock to the hot pan and using a spatula give it a good stir, scraping any brown bits off the bottom to incorporate all that flavor and then add a quarter cup of rinsed capers and the bouquet garni.

Add the chicken back to the pan, cover, and continue to simmer on low for five more minutes.

While the chicken is simmering, treat another non-stick sautee pan with extra virgin olive oil and add the baby spinach and toss frequently. As the spinach cooks down a bit, add the artichokes and red pepper flakes. Cook the spinach until bright green.

Remove the chicken to a heated plate and stir 1 tbsp of butter into the pan sauce and whisk well.

Place the spinach on a platter, place the chicken on top, and pour the pan sauce over it.

Garnish with chopped Italian parsley and serve.