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Chicken Piccata

Pan-seared chicken with a bright lemon-caper sauce over wilted spinach.

Lunch 20 min Mild Moderate

Instructions

  1. Slice 6 oz chicken breast horizontally into two thin cutlets. Pat dry, season with salt and pepper.
  2. Heat 2 tbsp olive oil in a skillet over medium-high. Sear cutlets 3 min per side until cooked through. Transfer to a plate.
  3. In the same pan, add 1 tbsp olive oil, 2 minced garlic cloves. Cook 30 seconds.
  4. Add 1/4 cup chicken broth, juice of 1 lemon, and 2 tbsp capers. Simmer 2 min until slightly reduced.
  5. Wilt 3 cups spinach in the pan just before plating. Return chicken to the pan, spoon sauce over. Top with parsley.