Chicken Picata with Spinach & Sun Dried Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 oz *Chicken Breast (raw, boneless, skinless) 1 tbsp Butter, salted 1 tbsp OLIVE OIL, Extra Virgin, Organic,0.125 cup FLOUR, Gluten, Wheat & Dairy Free, Bob's Red Mill 50 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams) .25 cup BUTTERMILK Mayfield Farms Reduced Fat 2 fl oz Wine, light 4 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers) .5 Himalayan Pink Sea Salt .5 tsp Fresh Ground 3 Pepper .25 cup Chicken stock, home-prepared .25 cup Sun Dried Tomatoes .5 cup, pieces or slices Mushrooms, fresh 1 cup Spinach, fresh, chopped2 clove Garlic. Minced
Pound Chicken Breast between waxed paper 1/2 thick. Whisk egg & buttermilk, add chicken, let sit for 30 minutes turning once. Add butter and olive to saute pan and heat over medium heat. Combine flour and half salt & pepper. Dredge chicken breast and shake off excess. Saute chicken 4 minutes on each side. Keep heat med to low not to burn butter. Remove chicken and place in warm oven. Saute mushrooms in drippings. Add sliced Sun dried tomatoes, fresh minced garlic, capers, wine and stock, whisk and simmer until slightly thickened. Toss in fresh spinach just to wilt. Combine and serve over chicken. as is, or over pasta, rice or spaghetti squash.
Serving Size: 1 Generous Portion
Number of Servings: 1
Recipe submitted by SparkPeople user MYHEALTHYLIFE64.
Serving Size: 1 Generous Portion
Number of Servings: 1
Recipe submitted by SparkPeople user MYHEALTHYLIFE64.
Nutritional Info Amount Per Serving
- Calories: 672.1
- Total Fat: 34.1 g
- Cholesterol: 302.6 mg
- Sodium: 1,244.1 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 4.6 g
- Protein: 53.3 g
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