Today's recipe is requested recipe. I have fixed this piccata recipe with both chicken and fish and it is awesome. The thing with piccata sauce is that it is a lemon wine sauce, so if you don't like lemon flavor, this is not the dish for you. Adjusted the recipe how you like.. I add more shrooms and shallots. Serve with garlic bread. Enjoy:-)
CHICKEN OR WHITE FISH PICCATA WITH SPINACH
Ingredients
4 boneless chicken breasts pounded very thin or any mild white fish, like catfish, sole, flounder
Salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons butter
1/2 pound fresh mushrooms sliced or more if you like mushrooms
2 shallots, chopped
3 cloves garlic chopped
2 tablespoons capers rinsed and chopped
1/2 cup dry white wine
1/2 cup chicken broth
4 tablespoons fresh lemon juice and zest - 2 lemons
20 ounces fresh baby spinach large stems removed
Parmigiano-Reggiano cheese for garnish
Instructions
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. Sauté 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 4 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.
Yields: 4 Servings
Inspired by one of Rachael Ray's Recipes
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