Name: Lemony Chicken Piccata with Parmesan Wilted Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1 ½ cups basmati rice; 6 tbsp capers; 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 3 lemons; 85 g Parmesan cheese; 1 ½ medium yellow onions; black pepper; butter, unsalted; salt; white wine vinegar

Lemony Chicken Piccata with Parmesan Wilted SpinachLemony Chicken Piccata with Parmesan Wilted Spinach — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1 ½ cups basmati rice

6 tbsp capers

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

3 lemons

85 g Parmesan cheese

1 ½ medium yellow onions

black pepper

butter, unsalted

salt

white wine vinegar

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season the cutlets with salt and pepper on both sides.

Preheat a large stainless steel or cast iron skillet over medium-high heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add chicken and cook, flipping once, until cooked through, 8-10 minutes.

Meanwhile, peel and small dice onions; peel and mince garlic.

Wash and juice half the lemons into a small bowl; cut the other half of the lemons into wedges and set aside.

When the chicken is cooked, remove from skillet and set aside on a plate, loosely covered with aluminum foil.

Add the onion and garlic to the pan; cook, stirring frequently, until the onion is softened, 5-6 minutes.

Meanwhile, wash, dry, and shave parsley leaves off the stems; discard the stems and mince the leaves.

Add lemon juice, vinegar, and butter to skillet along with any accumulated drippings from the chicken plate. Cook, stirring frequently, scraping up any browned bits from the bottom of the skillet, about 1 minute.

Add capers, parsley, and chicken to the skillet and cook, 2 minutes more. Remove skillet from heat and set aside.

Preheat a large nonstick skillet over medium-high heat. Wash spinach (unless it came pre-washed).

Add butter to the second skillet and swirl to coat the bottom.

Working in batches if necessary, add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Season with salt and pepper. Finely grate Parmesan into the skillet and stir to combine.

To serve, divide chicken, rice, and wilted spinach between plates, garnish with lemon wedges, and enjoy!

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