Unbreaded Chicken Piccata with Spinach
Unbreaded chicken piccata skips the coating and keeps the lemon, capers and buttery pan sauce. Thin cutlets cook quickly, and a generous handful of spinach gives the sauce somewhere to land besides pasta.
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw, sliced into thin cutlets
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 3/4 cup reduced-sodium chicken broth prepared
- 3 tbsp lemon juice
- 2 tbsp capers drained and rinsed
- 3 cloves garlic minced
- 10 oz fresh spinach washed and dried
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Slice chicken horizontally into cutlets about 1/2 inch thick. Pat dry and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Cook cutlets in two batches about 3–4 minutes per side, until browned and 165°F in the thickest part. Transfer to a clean plate.
- Lower heat to medium. Add half the butter and garlic; stir 30 seconds. Pour in broth, lemon juice and capers, scraping up the browned bits. Simmer 4–5 minutes to reduce slightly.
- Add spinach in handfuls and stir until wilted, 2–3 minutes. Turn heat to low and stir in the remaining butter.
- Return chicken with its juices and spoon sauce over it. Divide all chicken, spinach and sauce equally among four plates.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Refrigerate within 2 hours at 40°F or below for 3–4 days. Reheat gently, covered, with the pan sauce until 165°F. Add a splash of water if the sauce has reduced too much. Spinach will soften further after freezing.