Chicken Piccata
An easy and nutritious chicken meal that takes only 25 minutes to make!
1/4 tsp salt
1/4 tsp cracked black pepper
680g chicken breasts, thinly sliced
3 tbs olive oil, divided
1/4 cup capers, rinsed and drained
2 onions, chopped
1/2 cup dry white wine
1/4 cup reduced-sodium chicken stock
1/4 cup fresh lemon juice
450g baby spinach
Ingredients
1/2 cup plain flour1/4 tsp salt
1/4 tsp cracked black pepper
680g chicken breasts, thinly sliced
3 tbs olive oil, divided
1/4 cup capers, rinsed and drained
2 onions, chopped
1/2 cup dry white wine
1/4 cup reduced-sodium chicken stock
1/4 cup fresh lemon juice
450g baby spinach
Method
1. Put flour, salt and pepper in a large snap-lock bag.
2. Pat chicken with paper towel to dry. Put a piece of chicken inside bag and shake to coat; repeat process until remaining chicken is coated in crumbs. Arrange pieces in a single layer on a plate.
3. Heat 2 tbs of the olive oil in a large nonstick frypan set over medium-high heat. Working in 2 batches and without crowding pan, add chicken and cook, turning, until golden brown and cooked through, about 6 minutes (depending on thickness).
4. Transfer chicken to plate and cover to keep warm.
5. Make sauce: add remaining oil, and capers and onion to pan; cook until tender, about 4 minutes. Pour wine, stock and lemon juice into pan; simmer until liquid reduces by one-third, about 4 minutes. Transfer sauce to a bowl or gravy boat.
6. Add spinach to pan, gradually, along with a few tablespoons of water. Cook, stirring constantly, until spinach just wilts, about 3 minutes.
7. Divide spinach among 4 plates, top with chicken and sauce, and serve.
Notes
NUTRITIONAL INFO PER SERVING
2,024 kJ (483 cal), 42g protein, 18g carbs, 5g fibre, 24g fat (5g sat fat), 416mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Quentin Bacon
