Chicken Piccata and Spinach Salad

 This is a lighter piccata recipe without all the breading.  It's quick to make and full of flavor. I use a dry white wine in the recipe, but you can substitute with more chicken stock :(  I cut my chicken on a bias or even butterfly it instead of pounding it out to make it even.  This allows the chicken to cook quicker.  White wine goes great with this lemony dish.  Cheers!

2-3 boneless skinless chicken breasts butterflied or cut horizontally on a bias.

1/2 cup flour seasoned with salt and pepper.

1 Tbs. butter.

2 Tbs. extra virgin olive oil.

1/2 cup dry white wine like a Chardonnay.

1 cup chicken stock.

1/4 cup lemon juice.

2 Tbs. drained capers.

2 Tbs. chopped flat leaf parsley.

Heat saute pan to high and add olive oil and butter.  Cut chicken breasts and salt and pepper both sides.  Lightly toss chicken into seasoned flour.  Tap excess flour off and saute in pan for 5 minutes per side.  Transfer chicken to a plate and cover with foil.  Add wine to the pan and reduce by half.  Once reduced, add chicken stock and lemon juice.  Let the stock and lemon juice heat up 2-3 minutes and put chicken and its juices back into the pan.  Add capers and parsley and cover to cook for 3-4 minutes on medium heat. Make sure to spoon the flavorful sauce over the chicken.

Spinach Salad

Fresh Spinach

Poppy seed dressing

Sliced Almonds

Drained Mandarin Oranges.  

Toss to combine.


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