Chicken Piccata (Saturday)

Makes 4 servings

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⁄ cup dry white wine 4 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

Prep 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 over medium-high heat. Cook chicken 2 minutes on each side until browned. Remove to a plate and keep warm.

Add wine to skillet; boil 1 minute, scraping up any brown bits. Combine reserved flour mixture and broth, stirring until smooth; add to skillet. Bring to a 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.

Per serving: 285 calories, 6g carbohydrate, 25g protein, 16g fat (5.3g saturated), 88mg cholesterol, 590mg sodium, 1g fiber. Calories from fat: 51%.