Tonight I had planned to make this version of Chicken Piccata which I have made before. I ended up adapting it with a few extra ingredients that I had on hand and creating a new recipe that we enjoyed. I had put this recipe on the meal plan this week because I had capers left over from this recipe I made a week or two ago. While cooking it tonight I realized I also had some sundried tomatoes kicking around that I should also use. So, why not add them?! Next I started the process of wilting spinach to serve it over and thought again, “Why not add that in too?!” So, here is the new recipe that I came up with.
1 TBS lemon zest
1.-5-2 lb. of chicken breast, cubed
1 TBS olive oil
1/4 cup of white wine
1/2 cup chicken broth
1 TBS lemon juice
1 TBS butter
1 TBS capers
2 TBS diced sundried tomatoes
3 big handfuls of baby spinach
- Heat oil in a large skillet, add chicken and cook 3-5 minutes until chicken is no longer pink in the center. Remove from pan leaving the liquid and cover to keep warm.
- Add wine to skillet and cook for 1-2 minutes.
- Add broth, lemon juice and zest, butter, bring to a boil and cook another 2-3 minutes.
- Add the capers and sundried tomatoes, stir then add chicken, stir then add spinach stirring until wilted.
Serve over brown rice, pasta or additional wilted greens.