3 boneless chicken breasts, pounded very thin
Salt and pepper
3 tablespoons olive oil
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
2 shallots, chopped
3 cloves garlic, chopped
2 tablespoons capers, rinsed and chopped
1/4 cup dry white wine
1/4 cup chicken broth
2 tablespoons fresh lemon juice, 1 small lemon
3 ounces fresh baby spinach, large stems removed
Parmigiano-Reggiano cheese for garnish, about 1/2 ounce

Season the chicken with salt and pepper on both sides. Heat 2 tablespoons oil in a very large nonstick skillet over medium-high heat. Add the chicken and brown 1 minute on each side. Make sure that your pan is hot enough so that the chicken will brown quickly and well in 1 minute per side or it will end up overcooked. I think that 30 seconds on high heat might be even better. Remove the chicken to a plate and keep warm.

In the same skillet, heat the remaining tablespoon of oil and the butter. Sauté the mushrooms, onions, garlic and capers for 5 minutes, then add the wine, broth and lemon juice. Heat through and adjust the seasoning, if necessary.

Divide the raw spinach among 3 dinner plates. Top each bed of spinach with a chicken breast then pour the mushroom sauce over everything. The warm sauce will wilt the spinach. Garnish with shaved Parmigiano-Reggiano.

Makes 3 servings
Do not freeze

Per Serving: 391 Calories; 25g Fat; 33g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This is based on a Rachael Ray recipe with tweaks by my friend, Nancy, and myself. Although I liked it, I'm not thrilled about the tangy sauce. I think I'd prefer just a garlic, butter and wine sauce and leave out the capers and lemon juice. Of course then it wouldn't be a "Piccata" but I'm sure it would be tasty. The original recipe called this a warm salad yet it said to cook the spinach. Although my version isn't really a salad, I think it's a bit closer to being one. Rachael also called for over a pound of spinach for four servings and that would have been far too much. I started with just an ounce per serving and even that was generous. If you don't want to weigh out your spinach, just pile on enough to fill each dinner plate.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.