Chicken piccata is my favorite dish to make. Ever. It's quick to make and delicious! My girlfriend who hates to cook, loves to make my chicken piccata. When my husband comes home from work travel in China, he requests this dish. You can serve it as is, with a side of pasta or roasted garlic mashed potatoes. I like to sometimes swap the chicken and use a Lake Michigan Whitefish or Halibut.
2 skinless chicken breasts, I used Empire Kosher Organic
2 tablespoon of flour
1 tablespoon of olive oil
1 teaspoon butter
1 cup of baby bella mushrooms, sliced
1 lemon, seeded and juiced
1 cup of white wine
1 tablespoon capers
1 tablespoon shallot, sliced
1 cup spinach, washed
Place chicken breasts under parchment paper or plastic wrap. Pound slightly with a mallet. Cover the chicken with flour. Season with salt and pepper.
Heat a saute pan over medium high heat. Heat olive oil to a slight sizzle. Place chicken breasts in saute pan and cook until light golden brown. Remove the chicken breasts from heat and set aside.
Place mushrooms and shallots in same pan and cook until slightly soft. Add the spinach and cook for a couple minutes or until wilted. Add lemon juice and white wine. Simmer for about 3-5 minutes. Add capers and swirl in the butter. Plate the chicken and drape sauce over the chicken breasts. Serve immediately.