CHICKEN PICCATA
EASY ENTERTAINING: Serve your guests flavorful chicken piccata over noodles. Add a Bibb lettuce salad and crusty rolls on the side. For dessert, mint chocolate cookies with chocolate ice cream is a chocolate lover’s dream.
Ingredients
3 tablespoons flour 1/ 4 teaspoon coarse salt 1/ 4 teaspoon cracked black pepper 1 pound chicken cutlets 2 tablespoons olive oil 2 tablespoons butter, divided 1/ 4 cup dry white wine 1 1/ 2 cups unsalted chicken broth 4 lemon slices 1 cup baby spinach 1/ 4 cup rinsed capers 1 tablespoon fresh lemon juice 1 tablespoon chopped parsley Servings: makes 4 servings Preparation time: 20 minutes Cooking time: less than 10 minutes
In a shallow container, combine flour, salt and pepper. Lightly coat chicken pieces in mixture; reserve remaining flour mixture. In a large nonstick skillet, heat olive oil and 1 tablespoon butter on medium- high. Cook chicken 2 minutes on each side until browned. Remove to plate and keep warm.
Add wine to skillet; boil 1 minute, scraping any brown bits. Combine reserved flour mixture and broth, stirring until smooth; add to skillet. Bring to boil. Reduce heat to medium- low and add lemon slices and reserved chicken to skillet. Simmer 3 to 4 minutes or until sauce has thickened and chicken is cooked through. Stir in spinach, capers, lemon juice and remaining butter. Cook 1 minute or until spinach is wilted and butter is melted. Sprinkle with parsley and serve.