Kapow! Chicken Piccata Recipe cathiiannone

• -a couple pounds of chicken breasts (pounded thinly and cut into the size of the palm of your hand)
• 1/4 cup of all purpose flour
• 3 tablespoons of butter
• 2/3 cup of chicken stock
• juice of one lemon
• 1/2 cup of capers (divided in half)
• 5 large Russett potatoes (peeled and boiled)
• 1/3 cup of extra-virgin olive oil (plus one tablespoon)
• 3 cloves of garlic (pushed through a garlic press)
• 1 teaspoon of anchovy paste
• 1 teaspoon of sea salt
• 1/2 teaspoon of cracked pepper
• 4 cups of fresh baby spinach
• a couple handfuls of zesty sprouts for topping chicken

1. a couple pounds of chicken breasts (pounded thinly and cut into the size of the palm of your hand)
2. -Dredge the chicken pieces in a little flour
3. -2-3 tablespoon of butter and a little olive oil in a skillet on medium-high heat
4. -brown chicken on both sides and remove from pan.
5. -in same pan, add another pat of butter, 2/3 cup of chicken stock and scrape brown bits from pan.
6. -add the juice of one lemon
7. -add a couple tablespoons of capers
8. -return chicken to pan and simmer.
9. -add cracked pepper to taste.
10. (not salt, it should already be salty)
11. if sauce does not thicken enough, you can always wisk-in a teaspoon of flour, and it will thicken as it simmers.
12. For the sauteed spinach:
13. Sicilian Potato Salad-
14. Assemble potatoes on the bottom, follow with the sauteed spinach, and top with a few pieces of the Chicken Piccata.
15. Add some of the gravy from the pan and garnish the top with zesty sprouts

couple, flour, butter, chicken, lemon, capers, potatoes, extravirgin olive oil, garlic, anchovy, salt, pepper, baby spinach, couple

Taken from www.chowhound.com/recipes/kapow-chicken-piccata-29453 (may not work)