Chicken in lemon sauce, butter and capers with spinach and artichokes!
Chicken piccata is a dish in which thin pieces of chicken are fried and served in a simple lemon-butter sauce with capers. It’s a quick, easy and light meal, and sometimes I like to change it up a bit by adding extras, like spinach and artichoke hearts! This dish is just as easy to prepare as the original, where you fry the chicken before preparing the sauce with chicken broth, butter, garlic, capers, lemon juice, artichoke hearts and baby spinach. Fresh spinach babies are added towards the end and they are only cooked long enough for them to wilt. I like to serve chicken piccata on pasta, preferably long, thick pasta like tagliatelle! It’s an awesome meal to start the New Year by eating a little lighter and a little healthier!
Chicken in lemon sauce, butter and capers with spinach and artichokes!
Ingredient
1 Tablespoon of olive oil
1 Tablespoon of butter
1 Pound chicken breast (boneless and skinless), finely pounded or buttered
Salt and pepper to taste
1 chopped garlic clove
1/4 cup dry white Plonk (or chicken broth)
1 cup chicken broth
2 Tablespoons capers
1 cup artichoke hearts, sliced or coarsely chopped
2 Cups Baby Spinach, packed
1 Tablespoon of butter
1 Lemon, juice
Salt and pepper to taste
1Tablespoon chopped persil
Direction
Heat the oil and butter in a frying pan over a medium heat, add the chicken and cook lightly until golden brown on both sides and cook well through, about 5 to 7 minutes on each side, before reserving.
Add the garlic and fry until fragrant, about a minute.
Add the Plonk and de-ice the pan by scraping the brown pieces off the bottom of the pan with a wooden spoon while it sizzles.
Add the broth, capers, artichoke hearts and chicken, bring to a boil, reduce the heat and simmer until the sauce thickens a little, about 3-5 minutes.
Add baby spinach and butter and cook until the spinach wilts and the butter melts, about 2 minutes.
Add lemon juice and season with salt and pepper before mixing and tasting persil!
- Option: dredge the chicken in flour before frying. This will give the chicken a crispy coating and help thicken the sauce.
Nutritional Value: Calories 343, Fat 20g (Saturated 7g, Trans 0.3g), Cholesterol 89mg, Sodium 317mg, Carbohydrates 10g (Fiber 3G, Sugar 2G), Protein 27G