Chicken Piccata with Garlicky Spinach on Garlic Bread
Serves: 4 Sandwiches
  • 2 boneless, skinless chicken breasts, butterflied and sliced into 4 cutlets
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons butter, divided
  • 4 tablespoons olive oil, divided
  • ⅓ cup lemon juice (about 2 lemons)
  • ½ cup white wine
  • ¼ cup capers, rinsed
  • 1 large loaf rustic bread, cut into 4 sandwich-size portions, split open
  • 3-4 cloves garlic, grated or minced
  • 2 cups baby spinach
  1. In a deep dish or small baking pan combine flour, salt and pepper. Dredge each chicken cutlet in flour mixture.
  2. In a large skillet over medium-high heat melt 2 tablespoons butter and 2 tablespoons olive oil. Arrange chicken cutlets in the pan and brown, about 3-4 minutes a side. Remove chicken from the pan and keep warm in the oven.
  3. Pour lemon juice, white wine, and capers into the pan and use a wooden spoon to scrape up all the good brown bits. Reduce the liquid by about half. Stir 1 tablespoon butter into the sauce. Season with salt and pepper to taste.
  4. Meanwhile, in another large skillet heat 1 tablespoon olive oil and 1 clove minced garlic over medium heat. Wilt spinach in hot oil. Season with salt. Stir ½ the lemon caper sauce into the spinach.
  5. Spread remaining olive oil and butter on bread and top with minced garlic. Toast under the broiler, 2-3 minutes. Dunk bread in remaining lemon caper sauce.
  6. Assemble sandwich by layering chicken with spinach on top. Serve immediately.
Recipe by MealHack at