How to prepare Chopped spinach recipe
Warm Chopped Chicken Picatta Spinach Salad
Ingredients
• 1 pound chicken breast cutlets, 6 pieces
• Salt and pepper
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 1 tablespoon butter
• 2 shallots, chopped
• 3 cloves garlic, chopped
• 3 tablespoons capers, chopped
• 1/2 cup dry white wine
• 1 lemon , juiced
• 2 pounds triple washed spinach, stems discarded, leaves coarsely
chopped
Season the chicken with salt and pepper on both sides. 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.
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. 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.
Your Chopped spinach recipe is ready now
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