Chicken Piccata

Ingredients (4 servings):

3 Chicken breasts (approx.1 lb or 450g)

¼ cup (59 mL) capers

1¼ cup (309 mL) stock or broth

2 tbsp. (30 mL) olive oil

¼ cup (59 mL) lemon juice

1 tbsp. (15 mL) lemon zest

Salt and pepper to taste

3 Cloves Garlic

1 shallot or (½ sweet onion)

Spinach and blistered tomatoes

2 tbsp. (30 mL) olive oil

3 cups (700 mL) cherry tomatoes

5 oz (140 mL) fresh baby spinach

2 tbsp. (30 mL) lemon juice

1 tsp (5 mL) Salt

pepper to taste

1 clove of garlic

How to make it:

1. Dice shallot and mince garlic. Add to pan with olive oil. Cook until translucent.
2. While onions and garlic cook, prepare the chicken.
3. Flatten so the entire chicken breast is the same thickness. (see notes for directions). Add salt and pepper to chicken and place in the pan with onions and garlic. Allow chicken to cook for a few minutes until the edges of the chicken breasts turn white and flip.
4. Add broth/stock, lemon juice, and capers to the pan. Cover and allow to simmer for 7-10 minutes or until the chicken is cooked through. While simmering begin blistered tomatoes and spinach.

Blistered Tomatoes and Spinach

1. Add two tablespoons of olive oil to a large skillet on medium heat.
2. Mince garlic and add with tomatoes to the pan. Be careful, the oil is hot!
3. Tomatoes will blister (burst open) in a few minutes. You can help this process by crushing a few tomatoes with a fork.
4. Add fresh lemon juice, salt, and pepper to and large handfuls of spinach to your pan. Stir continuously until the spinach is wilted. This will only take a minute or two!
5. Once wilted turn off the heat and serve immediately with your chicken piccata.

Notes:

To flatten chicken, place chicken on a clean cutting board then cover with cellophane. Place a mixing bowl on top and carefully tamp down until even.

Serving blistered tomatoes and spinach immediately will help preserve the vibrant green color in the spinach.