CHICKEN PICCATA WITH SPINACH

CHICKEN PICCATA WITH SPINACH
3 boneless chicken breasts, pounded very thin
Salt and pepper
3 tablespoons olive oil
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
2 shallots, chopped
3 cloves garlic, chopped
2 tablespoons capers, rinsed and chopped
1/4 cup dry white wine
1/4 cup chicken broth
2 tablespoons fresh lemon juice, 1 small lemon
3 ounces fresh baby spinach, large stems removed
Parmigiano-Reggiano cheese for garnish, about 1/2 ounce

Season the chicken with salt and pepper on both sides. Heat 2 tablespoons oil in a very large nonstick skillet over medium-high heat. Add the chicken and brown 1 minute on each side. Make sure that your pan is hot enough so that the chicken will brown quickly and well in 1 minute per side or it will end up overcooked. I think that 30 seconds on high heat might be even better. Remove the chicken to a plate and keep warm.

In the same skillet, heat the remaining tablespoon of oil and the butter. Saut?the mushrooms, onions, garlic and capers for 5 minutes, then add the wine, broth and lemon juice. Heat through and adjust the seasoning, if necessary.

Divide the raw spinach among 3 dinner plates. Top each bed of spinach with a chicken breast then pour the mushroom sauce over everything. The warm sauce will wilt the spinach. Garnish with shaved Parmigiano-Reggiano.

Makes 3 servings
Do not freeze

Per Serving: 391 Calories; 25g Fat; 33g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This is based on a Rachael Ray recipe with tweaks by my friend, Nancy, and myself. Although I liked it, I'm not thrilled about the tangy sauce. I think I'd prefer just a garlic, butter and wine sauce and leave out the capers and lemon juice. Of course then it wouldn't be a "Piccata" but I'm sure it would be tasty. The original recipe called this a warm salad yet it said to cook the spinach. Although my version isn't really a salad, I think it's a bit closer to being one. Rachael also called for over a pound of spinach for four servings and that would have been far too much. I started with just an ounce per serving and even that was generous. If you don't want to weigh out your spinach, just pile on enough to fill each dinner plate.

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