By Miriam Klein
Rinse the brown rice under cold water. In a medium saucepan, combine the rice, 2 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 40 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, season the chicken cutlets with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the juice of 1 lemon and 3 tablespoons of capers. Stir to combine and let simmer for 2-3 minutes to reduce slightly.
Reduce the heat to low and return the chicken cutlets to the skillet, coating them in the lemon-caper sauce. Cook for an additional 2 minutes, then remove the skillet from the heat and cover to keep warm.
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Season with salt and pepper to taste.
Serve the chicken cutlets drizzled with lemon-caper sauce alongside the cooked brown rice and sautéed spinach.
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By Miriam Klein
This Main Course Chicken Italian recipe is ready in 45 minutes and features Chicken cutlets, Brown rice, Spinach and other delicious ingredients. Contains 480 calories total.
Rinse the brown rice under cold water. In a medium saucepan, combine the rice, 2 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 40 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, season the chicken cutlets with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the juice of 1 lemon and 3 tablespoons of capers. Stir to combine and let simmer for 2-3 minutes to reduce slightly.
Reduce the heat to low and return the chicken cutlets to the skillet, coating them in the lemon-caper sauce. Cook for an additional 2 minutes, then remove the skillet from the heat and cover to keep warm.
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Season with salt and pepper to taste.
Serve the chicken cutlets drizzled with lemon-caper sauce alongside the cooked brown rice and sautéed spinach.
Calories per Serving: 480
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