I don't make it that often and I really don't know why although it probably is that I don't like to duplicate our meals too often and blogging really helps me with meal preparation. I love to share all my recipes to help others keep their daily menu interesting.
There are a few exceptions and that is pasta and rice. For our family those two are always a welcome addition so most recipes include some type grain.
Now on to the Chicken Piccata recipe. I found this recipe in a Prevention magazine and I try to make as many healthier meals as I can. I didn't have any pasta, rice or potato included with this meal. I'll just be adding a side salad. This recipe was generous so we can have seconds if we choose. Enjoy!
1/2 cup all purpose flour
1 1/2 lb. boneless chicken breasts
3 tablespoons olive oil
1/4 capers, rinsed and drained
2 onions, chopped
1/2 cup dry white wine(I eliminate wine most times)
1/4 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 lb. baby spinach
Combine flour and 1/4 tsp.each, salt and pepper in a 1 qt. zip lock bag. Pat chicken dry. Working in batches add chicken to bag, shake to coat and set on a plate in single layer.
Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken and cook, turning until golden brown. Cook through . Transfer chicken to plate and cover to keep warm. Add remaining 1 tablespoon olive oil to skillet. Add capers and onions, cook ,stirring until tender. Add wine, broth and lemon juice and simmer until reduced by 1/3, about 4 minutes.
Transfer to bowl or dish. Gradually add spinach to skillet with a few tablespoons water and cook, stirring constantly until wilted; about 3 minutes.
Divide spinach among 4 plates and top with chicken and sauce.
**I reversed and added my seasoned spinach to the top of the chicken.
Happy Cooking from my kitchen to yours!
A Good Healthy Choice!