CHICKEN PICCATA WITH SPINACH

[[ recipeID=recipe-9kfwq6tb9, title=Chicken Piccata with Spinach ]]

3 boneless skinless chicken breasts

4 cups baby spinach

2 tablespoons olive oil

2 tablespoons butter

3 tablespoons lemon juice

¼ cup white wine

3 tablespoons capers

4 tablespoons fresh parsley - finely chopped

Cut the chicken breasts in half horizontally to form two thin cutlets from each breast. Sprinkle with salt and pepper. In a heavy skillet, on medium-high heat, melt one tablespoon of butter in one tablespoon of olive oil. Sauté the chicken for about 3-4 minutes each side, until cooked through. Transfer the chicken to a plate, cover in foil and keep warm. Remove excess oil from the skillet, add one tablespoon butter, lemon juice, and wine then bring to a gentle boil. Once it begins to boil turn off and add capers and parsley. While the sauce is being prepared, in a separate skillet, heat 1 tablespoon of olive oil and sauté the spinach and flavor with salt and pepper. Spinach is ready when it starts to wilt – do not overcook. Pour the sauce over chicken, top with sautéed spinach and serve. Click for larger image

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

If you prefer a crunchier exterior to the chicken it can be dredged through flour prior to cooking.