Chicken Piccata with Spinach
Chicken Piccata with Spinach is prepared by pan-frying chicken cutlets and simmering them in a lemon-butter sauce with capers and fresh spinach.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless, sliced into thin cutlets) | 800 | Grams |
| All Purpose Flour (for dredging) | 100 | Grams |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Olive Oil (for frying) | 4 | Tbsp |
| Butter (unsalted) | 100 | Grams |
| Lemon (juiced and zested) | 2 | Count |
| Chicken Broth (low sodium) | 250 | Milliliters |
| Capers (drained) | 3 | Tbsp |
| Spinach (fresh, washed and stems removed) | 300 | Grams |
| Garlic (minced) | 3 | Clove |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Season the chicken cutlets with salt and pepper. Dredge them in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add butter and melt over medium heat. Add minced garlic and sauté for 1 minute.
- Add lemon juice, lemon zest, chicken broth, and capers to the skillet. Bring to a simmer.
- Return the chicken cutlets to the skillet and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Garnish with chopped parsley before serving.
Kitchen equipment
ZesterLarge Skillet