I feel as though it has been a while since my last blog post. It is only Tuesday, exactly one week back to school, and I feel as though summer is far in the distant past. So was the last time I made Chicken Picatta. With so many chicken recipes to choose from, my Chicken Picatta recipe tends to get shuffled to the back of my recipe binder. I am always really happy when I do think of making it; however, as it is pretty tasty.
Chicken breast with a light corn starch, salt, and pepper dusting is pan "fried" using a light coating of non-stick cooking spray. While the chicken finishes cooking in the oven, I make a tangy sauce using lemon juice, white wine, capers, and artichoke hearts. This meal is great for any night of the week, but elegant enough for entertaining.
1/4 cup corn starch
Salt & pepper to taste
4 boneless, skinless chicken breasts
1 white or yellow onion, chopped
2 cloves garlic, pressed or finely minced
1 cup quartered artichoke hearts, drained
1 cup reduced sodium chicken stock
1/2 cup dry white wine
2 tablespoons lemon juice
2 tablespoons capers
1 bag baby spinach
Preheat your oven to 350 degrees. Heat a large non-stick skillet to medium-high heat. Combine the corn starch, salt, and pepper in a gallon-sized resealable bag. Add the chicken, seal the bag, and shake until the chicken is evenly coated. Spray the skillet with non-stick cooking spray, remove the chicken from the bag, and cook the chicken until golden brown (about 3-4 minutes). Turn the chicken and cook an additional 3-4 minutes or until the other side is browned. Remove the chicken, place on a baking sheet coated with non-stick spray, and bake for another 10 minutes or until cooked through. While the chicken is baking, add the onions and garlic. Cook for 3-4 minutes or until the onions soften and become translucent. Add the artichoke hearts, chicken stock, wine, lemon juice, and capers. Simmer, stirring constantly, until the sauce reduces and becomes slightly thick. Add the spinach and cook until the spinach begins to slightly wilt. Remove from heat. Remove the chicken from the oven. Serve the chicken over the spinach and top with the sauce before serving.
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