By Sophie Conniff
Season the chicken breasts with salt and pepper. Dredge each breast in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
In the same skillet, add the capers and lemon juice. Scrape up any browned bits from the bottom of the pan, then add 1 tablespoon of olive oil. Stir until the sauce is well combined and slightly thickened, about 2-3 minutes.
Return the chicken to the skillet, coating it in the sauce. Cook for another minute, then remove from the heat.
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the baby spinach and season with a pinch of salt and pepper. Sauté until the spinach is wilted, about 3-4 minutes. Remove from heat.
Cook the polenta according to the package instructions, usually by boiling in water or broth, stirring occasionally until smooth and creamy. Add additional salt and pepper to taste.
To serve, plate the polenta and top with the chicken piccata. Spoon some of the sauce over the chicken. Serve the sautéed spinach on the side.
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This Main Course Chicken Italian recipe is ready in 40 minutes and features boneless skinless chicken breasts, flour, capers and other delicious ingredients. Contains 450 calories total.
Season the chicken breasts with salt and pepper. Dredge each breast in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
In the same skillet, add the capers and lemon juice. Scrape up any browned bits from the bottom of the pan, then add 1 tablespoon of olive oil. Stir until the sauce is well combined and slightly thickened, about 2-3 minutes.
Return the chicken to the skillet, coating it in the sauce. Cook for another minute, then remove from the heat.
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the baby spinach and season with a pinch of salt and pepper. Sauté until the spinach is wilted, about 3-4 minutes. Remove from heat.
Cook the polenta according to the package instructions, usually by boiling in water or broth, stirring occasionally until smooth and creamy. Add additional salt and pepper to taste.
To serve, plate the polenta and top with the chicken piccata. Spoon some of the sauce over the chicken. Serve the sautéed spinach on the side.
Calories per Serving: 450
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