Chicken Piccata with Spinach

Instructions

1. Step 1

   Place the chicken between sheets of parchment and pound it to an even thickness of about 6 mm. Pat the cutlets dry.

   Ingredients used: 4.0 piece Chicken Breast

   Cookware: cutting board, Meat mallet

2. Step 2

   Combine the flour, salt, and black pepper in a shallow dish. Coat each prepared cutlet lightly, shake off the excess, and discard the remaining flour mixture.

   Ingredients used: 60.0 gr All-Purpose Flour, 2.0 gr Black Pepper, 5.0 gr Salt

   Cookware: Shallow Dish, tongs

3. Step 3

   Heat the olive oil and 1 tbsp (15 gr) of the butter in a large skillet over medium heat. Cook the coated chicken, in batches if necessary, until golden and the center reaches 74°C, about 3–4 minutes per side.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 15.0 gr Unsalted Butter

   Cookware: instant-read thermometer, large skillet, tongs

4. Step 4

   Transfer the cooked chicken to a clean plate and keep it nearby while making the sauce.

   Cookware: plate, tongs

5. Step 5

   Lower the skillet to low heat, add the garlic, and cook until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic

   Cookware: large skillet

6. Step 6

   Add the chicken stock, lemon juice, and capers. Bring to a simmer over medium heat, scraping up the browned bits, and cook until slightly reduced.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Caper, 180.0 ml Chicken Stock, 60.0 ml Lemon Juice

   Cookware: large skillet

7. Step 7

   Reduce to low heat and whisk in the remaining 2 ¼ tbsp (30 gr) butter until the sauce is smooth and glossy.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Unsalted Butter

   Cookware: large skillet, whisk

8. Step 8

   Add the spinach and turn it through the sauce until just wilted.

   Timer: 2 min (fixed)

   Ingredients used: 250.0 gr Spinach

   Cookware: large skillet, tongs

9. Step 9

   Return the cooked chicken and any collected juices to the skillet. Warm briefly, spoon the sauce and spinach over the chicken, and finish with parsley.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Parsley

   Cookware: large skillet, tongs