Chicken Scallopini with Capers and SpinachCourse: Lunch, DinnerCuisine: ItalianDifficulty: Medium
Prepared by Chef Darian Bryan
Serves 1 • Ready in 20 Minutes or Less
6 ounces thinly sliced chicken cutlets (about 3 pieces)
⅛ teaspoon salt, plus more to taste
⅛ teaspoon ground black pepper, plus more to taste
1 teaspoon canola oil
2 tablespoons chicken broth
1 teaspoon drained capers
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
2 cups baby spinach
1 small garlic clove, minced
- Sprinkle both sides of the chicken with the salt and pepper. Heat the oil in a small nonstick skillet over medium heat. Add the chicken and cook until lightly browned and cooked through. Transfer the chicken to a plate; keep warm.
- Add the broth, capers, lemon zest, and lemon juice to the skillet and bring to a simmer; stir in the dill and pour over the chicken.
- Wipe out the skillet and spray it with nonstick spray; set over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach wilts, about 2 minutes.
- Season to taste with salt and pepper. Serve with the chicken.