By Sophie Conniff
Slice the chicken breasts in half horizontally to create four thinner cutlets. Season both sides with salt and black pepper.
Dredge the chicken cutlets in flour, shaking off any excess.
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Once hot, add the chicken cutlets and cook for 3-4 minutes on each side until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the capers and juice of the lemon, scraping up any brown bits from the bottom of the pan. Allow the sauce to simmer for 2 minutes until slightly thickened.
Return the chicken cutlets to the skillet, turning to coat them in the sauce. Cook for an additional minute, then remove from heat.
In a separate pan, melt the remaining 1 tablespoon of butter over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.
Bring 3 cups of water to a boil in a saucepan. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 5 minutes or until thickened. Season with salt and pepper to taste.
To serve, place a portion of polenta on each plate, top with a chicken cutlet, spoon over the lemon-caper sauce, and serve with a side of sautéed spinach.
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This Dinner Main Course Italian Chicken recipe is ready in 45 minutes and features Boneless chicken breasts, All-purpose flour, Capers and other delicious ingredients. Contains 450 calories total.
Slice the chicken breasts in half horizontally to create four thinner cutlets. Season both sides with salt and black pepper.
Dredge the chicken cutlets in flour, shaking off any excess.
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Once hot, add the chicken cutlets and cook for 3-4 minutes on each side until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the capers and juice of the lemon, scraping up any brown bits from the bottom of the pan. Allow the sauce to simmer for 2 minutes until slightly thickened.
Return the chicken cutlets to the skillet, turning to coat them in the sauce. Cook for an additional minute, then remove from heat.
In a separate pan, melt the remaining 1 tablespoon of butter over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.
Bring 3 cups of water to a boil in a saucepan. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 5 minutes or until thickened. Season with salt and pepper to taste.
To serve, place a portion of polenta on each plate, top with a chicken cutlet, spoon over the lemon-caper sauce, and serve with a side of sautéed spinach.
Calories per Serving: 450
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