Warm Chopped Chicken Picatta Spinach Salad

Name: Warm Chopped Chicken Picatta Spinach Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 3 Tbsps capers, chopped; 454 grams chicken breast cutlets, 6 pieces; 118 milliliters dry white wine; 3 cloves garlic, chopped; 1 lemon, juiced; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 4 servings Salt and pepper; 2 shallots, chopped; 907 grams triple washed spinach, stems discarded, leaves coarsely chopped

You can never have too many main course recipes, so give Warm Chopped Chicken Picatta Spinach Salad a try. This recipe covers 45% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 31g of protein, 17g of fat, and a total of 339 calories. This recipe serves 4. If you have butter, capers, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Season the chicken with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Whole Chicken

Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.

Ingredients you will need

Extra Virgin Olive Oil

Meat

Cooking Oil

Equipment you will use

Frying Pan

To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers.

Ingredients you will need

Extra Virgin Olive Oil

Shallot

Butter

Capers

Garlic

Equipment you will use

Frying Pan

Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

Ingredients you will need

Salt And Pepper

White Wine