Chicken Piccata & Sauteed Spinach

Chicken Piccata & Sauteed Spinach
Cristina Ferrare's recipe that serves six.


  • 3 Organic Chicken Breasts, cut in half, skinned, boned, and pounded to 1/4-inch thickness (your butcher will do this for you if you ask)
  • Kosher salt
  • Cracked pepper
  • 1-cup all-purpose flour, for dredging
  • 1/4 cup extra-virgin olive oil + 2 tablespoons
  • 3 garlic cloves, crushed
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1 lemon sliced thin
  • 1/4 cup capers
  • 1/4 cup chopped Italian parsley


1) Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste. 

2) Dredge the chicken in the flour.

3) Heat the oil in a large 12′′-inch frying pan over medium-high heat. Add the garlic, and sauté until golden in color. (Be careful not to burn the garlic or it will taste bitter) Remove the garlic from the oil and discard.

4) Quickly add 3 slices of the chicken breast into the frying pan and sauté 3 minutes on each side. Remove and set aside.

5) Add 2 more tablespoons of olive oil to the frying pan and finish sautéing the rest of the cutlets.Place the sautéed chicken cutlets that you have set aside back into the frying pan, (don’t worry about crowding). 

6) Add the white wine, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is almost gone.

7) Add the lemon juice over the cutlets and turn over, lower heat to a simmer and cover with a lid leaving it slightly ajar to let the steam escape. Simmer 1 minute more.

8) Remove the cutlets from the pan onto a serving platter and season with a pinch more kosher salt and pepper. Pour the pan juices over the top. Add the sliced lemons and sprinkle with capers and fresh parsley. Serve over mashed potatoes.

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