Chicken Piccata Spinach Salad Recipes

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

MY BEST CHICKEN PICCATA

Steps:

• Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
• Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm.
• Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
• To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

SPINACH AND CHICKEN SALAD

Steps:

• Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

CHICKEN PICCATA SERVED OVER FRESH BABY SPINACH

Steps:

• Place chicken breasts between plastic wrap or in a plastic bag and flatten each breast, one at a time, to ½ inch (1.25 cm) thickness. Use a meat mallet or rolling pin to pound thin. Set aside.
• Sprinkle flour, parmesan cheese and white pepper over a plate. Use a fork to mix well.
• Dredge breasts in flour, one a time, and shake off any excess.
• Heat 1 tablespoon (15 mL) olive oil and 1 tablespoon (15 mL) butter in a large non-stick skillet over medium-high heat swirling to coat the bottom of the pan. When butter just begins to brown, add chicken breast scaloppini. Depending on the size of your pan you may have to cook in two batches.
• Cook on one side until lightly brown - approximately 3 minutes. Turn breasts over and cook another 3 minutes or until browned and cooked through and chicken reaches internal temperature of 165°F (74°C). Place breasts on a plate. Cover and keep warm.
• Add white wine and fresh lemon juice to skillet. Reduce, scraping up browned bits, until you have reduced by half. Stir in fresh lemon peel (zest), chicken broth and drained capers. Add chicken back to the pan for a minute or two to warm and soak up the flavours.
• To serve, spread dinner plate with a bed of fresh spinach. Top with sautéed chicken and drizzle sauce over. Garnish each plate with chopped fresh parsley and shaved parmesan cheese

WARM CHOPPED CHICKEN PICATTA SPINACH SALAD

Steps:

• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
• To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

WARM CHOPPED CHICKEN PICCATA SPINACH SALAD

Steps:

• Preheat the oven to 250°F.
• Season the chicken with salt and pepper on both sides. Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat. When the oil ripples, add the chicken and cook for 3 minutes on each side. Remove the chicken to a plate and let it rest and cool.
• Wrap the rolls in foil and place in the oven to warm.
• To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic, and capers. Sauté for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach-mound it up in the pan. You will not be able to fit it all in there at first; just keep turning the spinach and wilting it down until you get it all in, then turn the heat off. Keep some leaves a bit crisp to vary the textures in your salad. Season the spinach with salt and pepper. Chop the chicken into little bits, then add to the warm salad and toss to distribute. Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano. Serve with a warm roll for mopping.

FIERY CHICKEN SPINACH SALAD

Steps:

• Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn. , In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese.

CHICKEN & FRUIT SPINACH SALADS

Steps:

• Divide spinach among four serving plates. Top with chicken, oranges, strawberries and onion. Drizzle with vinaigrette and sprinkle with almonds.

CHICKEN SALAD PICCATA

Steps:

• In a large saucepan, heat potatoes and enough salted water to cover by 1 inch; bring to a boil and cook until almost tender, about 10 minutes.
• Remove potatoes to a colander to drain and add green beans to water; cook 2 minutes then add to potatoes in colander.
• In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon capers, 3 tablespoons parsley, the lemon zest and half the lemon juice.
• Add potatoes and beans, season with salt and pepper; toss.
• In a shallow bowl, beat the egg.
• In another shallow bowl, combine the flour with salt and pepper.
• In a large skillet, heat the remaining 2 tablespoons of oil over medium high heat.
• Dip chicken pieces in flour, egg, then flour again and cook about 8 minutes in the skillet; transfer to cutting board and cut into strips.
• Add chicken broth to skillet, cook over medium heat, scraping browned bits. Remove from heat and stir in remaining capers, parsley and lemon juice.
• Top potato/bean salad with chicken and drizzle on sauce from pan.

CHICKEN PICCATA SPINACH SALAD

Steps:

• Season the chicken with salt and pepper on both sides.
• Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
• To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Sauté 5 minutes then add white wine and reduce 30 seconds.
• Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad.
• Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.