CHICKEN PICCATA WITH SPINACH

Get ready to embark on a taste journey that's as vibrant as a summer's day! Our Chicken Piccata with Spinach is a delightful dance of flavors that will make your taste buds twirl with joy. Tender chicken cutlets, bathed in a zesty lemony sauce, crowned with capers, and accompanied by a bed of sautéed spinach - this dish is a culinary masterpiece. So, tie on your apron and let's dive into this delicious adventure!

CHICKEN PICCATA WITH SPINACH

Ingredients:

• 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

Nutritional Information:

Serving Size: 1
Servings Per Recipe: 6
Amount Per Serving

• Calories: 332
• Total Fat: 22g (33% Daily Value)
• Saturated Fat: 7g (35%)
• Trans Fat: 0.3g
• Sodium: 241mg (10%)
• Total Carbohydrate: 1.7g (0%)
• Dietary Fiber: 0.7g (2%)
• Sugars: 0.4g
• Protein: 31g

Instructions:

Step 1: Chicken Cutlet Choreography

Start by slicing your chicken breasts in half horizontally. This elegant move creates two thin chicken cutlets from each breast. Sprinkle them with a pinch of salt and a dash of pepper to set the stage for flavor.

Step 2: Searing Serenade

In a heavy skillet, let the show begin by melting one tablespoon of butter in one tablespoon of olive oil over medium-high heat. As the butter sizzles, sauté the chicken cutlets for about 3-4 minutes on each side, or until they're cooked through and have a beautiful golden hue. Once they're done, transfer the chicken to a plate, cover it with foil, and let it bask in the applause, keeping warm.

Step 3: Saucy Spectacle

Now, it's time for the saucy spectacle! Remove any excess oil from the skillet, add another tablespoon of butter, and sprinkle in the lemon juice and white wine. Let the audience (your taste buds!) witness this delightful combination come to a gentle boil. Once it starts to simmer, turn off the heat and invite capers and parsley to join the party. The sauce is ready to dazzle.

Step 4: Spinach Spin

While the sauce takes a bow, in a separate skillet, heat one tablespoon of olive oil and sauté the baby spinach. Season it with a pinch of salt and pepper. The spinach is ready for the grand finale when it starts to wilt. Remember, don't overcook it; we want it to maintain its vibrant green color and texture.

Step 5: Plating Perfection

It's time to bring all the stars together! Pour the zesty sauce over the chicken cutlets, and then let the sautéed spinach join the ensemble. The result? A plate that's not only delicious but a visual masterpiece.

Notes:
If you prefer your chicken with a crunchier exterior, you can have it take a dip in flour before its sautéing performance.