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PrintChicken Picatta served over Fresh Baby Spinach
Picatta is usually made with thinly sliced, sautéed veal scaloppini. This recipe, made with flattened scaloppini of chicken, is just as good and is simple to make. The zesty combination of lemon, white wine and capers compliment the earthy spinach and fresh parmesan flavours.Serve with a salad and a side of pasta and you have a delicious light meal.
Picatta is usually made with thinly sliced, sautéed veal scaloppini. This recipe, made with flattened scaloppini of chicken, is just as good and is simple to make. The zesty combination of lemon, white wine and capers compliment the earthy spinach and fresh parmesan flavours.Serve with a salad and a side of pasta and you have a delicious light meal.
![[+]](/images/uploads/recipes/2011/Aug/23/579_view.jpg)
Chicken Picatta served over Fresh Baby Spinach
1 1/2 lb
boneless, skinless chicken breast(s)
680 g
1/3 cup
whole wheat flour
80 mL
3 Tbsp
Parmesan cheese, finely grated
45 mL
1/4 tsp
white pepper, ground
1.25 mL
1 Tbsp + 1 tsp
olive oil
15 mL + 5 mL
1 Tbsp + 1 tsp
unsalted butter
15 mL + 5 mL
1/3 cup
dry white wine
80 mL
6 Tbsp
lemon juice, fresh
90 mL
1 Tbsp
lemon peel, fresh
15 mL
1/4 cup
low-sodium chicken broth
60 mL
2 Tbsp
capers, drained
30 mL
8 cups
baby spinach, fresh
2 L
4 sprigs
parsley, fresh, chopped, for garnish
4 sprigs
3 Tbsp
Parmesan cheese, fresh, shaved, for garnish
45 mL
Preparation
Serves 4
Cook time :
15 min
|
Preparation time :
30 min
Chicken Picatta served over Fresh Baby Spinach
1
Place chicken breasts between plastic wrap or in a plastic bag and flatten each breast, one at a time, to 1/2 inch (1.25 cm) thickness. Use a meat mallet or rolling pin to pound thin. Set aside.
2
Sprinkle flour, parmesan cheese and white pepper over a plate. Use a fork to mix well.
3
Dredge breasts in flour, one a time, and shake off any excess.
4
Heat 1 tablespoon (15 mL) olive oil and 1 tablespoon (15 mL) butter in a large non-stick skillet over medium-high heat swirling to coat the bottom of the pan. When butter just begins to brown, add chicken breast scaloppini. Depending on the size of your pan you may have to cook in two batches.
5
Cook on one side until lightly brown - approximately 3 minutes. Turn breasts over and cook another 3 minutes or until browned and cooked through and chicken reaches internal temperature of 165°F (74°C). Place breasts on a plate. Cover and keep warm.
6
Add white wine and fresh lemon juice to skillet. Reduce, scraping up browned bits, until you have reduced by half. Stir in fresh lemon peel (zest), chicken broth and drained capers. Add chicken back to the pan for a minute or two to warm and soak up the flavours.
7
To serve, spread dinner plate with a bed of fresh spinach. Top with sautéed chicken and drizzle sauce over. Garnish each plate with chopped fresh parsley and shaved parmesan cheese
