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Chicken Piccata with Spinach

by Amanda Catrini
dinner
Yield: Servings: 4Prep: Prep: 15 minutesTotal: Total: 40 minutes
Source: https://www.vice.com/en_us/article/dygnza/chicken-piccata-with-spinach-recipe?utm_campaign=later-linkinbio-munchies&utm_content=later-8009634&utm_medium=social&utm_source=instagram

Ingredients

You have 3 of 11
produce
  • ✓1lemon(halved)
  • ✓3 clovegarlic(minced)
  • ○5 ozbaby spinach
protein
  • ○4chicken thighs(boneless skinless)
dairy
  • ○2 tbspunsalted butter(cubed)
grain
  • ○1/2 cupall-purpose flour
pantry staple
  • ○1 cupchicken stock
  • ✓black pepper(freshly ground)
  • ○6 tbspextra-virgin olive oil
  • ○kosher salt(to taste)
other
  • ✓1/4 cupcapers
  • ○1/2 cupwhite wine

Instructions

  1. Place the chicken thighs in a plastic bag and, using a meat tenderizer, pound until ¼-inch thick. Season the chicken all over with salt and pepper. Place the flour in a shallow dish and dredge the chicken completely in the flour.
  2. Heat the olive oil in a large skillet over medium. Working in batches, cook the chicken, flipping once, until golden, 5 to 6 minutes. Transfer to a plate and set aside.
  3. Add the garlic to the skillet and cook until fragrant, about 1 minute. Add the white wine and cook until reduced by half, 2 minutes. Add the chicken stock and cook until slightly thick, 3 to 4 minutes, then add the butter, one cube at a time, until emulsified. Stir in the spinach and capers and cook until the spinach has wilted, 2 minutes more. Add the chicken back to the skillet and squeeze in the juice from the lemon halves. Continue to cook until the chicken is cooked through, 2 minutes more.
  4. To serve, divide the spinach among plates and top with the chicken. Spoon the sauce over the top and serve with the lemon wedges.