Chicken with wilted spinach
Kristina
ingredients
- 1 lb chicken breast cutlets
- Salt and pepper
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp butter
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 3 Tbsp capers, chopped
- 1/2 cup dry white wine
- 1 lemon, juiced
- 2 lbs triple-washed spinach leaves, coarsely chopped
directions
- 1
Season chicken with salt and pepper on both sides. Heat large, non-stick skillet with 2 Tbsp olive oil over medium heat. When oil ripples, add chicken and cook 3 minutes on each side. Remove, let meat rest and cool.
- 2
In the same skillet, add another Tbsp of oil and the butter. Melt the butter and add the shallots, garlic and capers. Sauté 5 minutes then add the white wine and reduce. Next, add the lemon juice and immediately add the spinach. Turn and wilt the spinach down until it all fits in the pan. Turn off the heat.
- 3
Chop the chicken into little bits and add to the spinach. Toss to distribute the chicken and serve.
Source: Nettie
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