Spinach and Artichoke Chicken Piccata
Italian, Pasta
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 pound boneless, skinless chicken breasts, butterflied & pounded thin
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
½ cup sliced mushrooms
½ cup diced tomatoes (preferably flavored and/or roasted)
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 3-5 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, mushrooms, tomatoes, 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
Calories 343, Fat 20g (Saturated 7g, Trans 0.3g), Cholesterol 89mg, Sodium 317mg, Carbs 10g (Fiber 3g, Sugars 2g), Protein 27g
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