Spinach and Artichoke Chicken Piccata
Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4
Chicken in a lemon, butter and caper sauce with spinach and artichokes!
ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound chicken breasts (boneless and skinless), pounded thin or butterflied
- salt and pepper to taste
- 1 clove garlic, chopped
- 1/4 cup dry white wine (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 butter
- 1 lemon, juice
- salt and pepper to taste
- 1 tablespoon parsley, chopped
directions
- Heat the oil and butter in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5-7 minutes per side, before setting aside.
- Add the garlic and saute until fragrant, about a minute.
- Add the wine and deglaze the pan by scraping any brown bits up off of the bottom of the pan with a wooden spoon as it sizzles.
- Add the broth, capers, artichoke hearts and chicken, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
- Add the baby spinach and butter and cook until the spinach wilts and the butter melts, about 2 minutes.
- Add the lemon juice and season with salt and pepper to taste, before mixing in the parsley and enjoying!
Option: Dredge the chicken in flour before pan searing. This will give the chicken a crispy coating and help to thicken the sauce.
Nutrition Facts: Calories 343, Fat 20g (Saturated 7g, Trans 0.3g), Cholesterol 89mg, Sodium 317mg, Carbs 10g (Fiber 3g, Sugars 2g), Protein 27g
Nutrition by: 
