Chicken Piccata Recipe
Spinach, Potatoes, Garlic, Lemon Caper Sauce
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Ingredients
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Main Ingredients
Cooking Ingredients
Method
Preparation
- 1
Prepare the Potatoes
Wash and cut the baby potatoes in half. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until tender. Drain and set aside.
- 2
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season both sides with salt and black pepper. Dredge them in flour, shaking off any excess.
- 3
Mince Garlic
Peel and mince the garlic cloves.
- 4
Prep Spinach
Wash and drain the fresh spinach.
- 5
Juice the Lemon
Cut the lemon in half and juice it, discarding any seeds.
Cooking
- 6
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- 7
Make the Sauce
In the same skillet, add the remaining olive oil and butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chicken broth, lemon juice, and capers. Bring to a simmer and let it cook for about 2-3 minutes.
- 8
Combine Chicken and Sauce
Return the chicken to the skillet, spooning the sauce over the top. Let it heat through for another 2 minutes.
- 9
- 10
Serve
On serving plates, place a portion of the sautéed spinach and a serving of the cooked baby potatoes. Top with the chicken piccata and spoon additional sauce over the chicken.
