IF YOU LIKE LEMONS THIS WILL REALLY TURN YOU ON. ENJOY DAN:

CHICKEN PICCATA by CHEF DAN:


Serves 2-4



INGREDIENTS:



3 chicken breasts, boneless, skinless and pounded into cutlets. About 1-1/2 pounds

1/2- cup all-purpose flour

Coarse salt and pepper

2 tablespoons olive oil

8 ounces whole wheat pasta

3/4- cup white wine

1 tablespoons garlic, minced

3 cups spinach, torn into pieces

2 tablespoons lemon juice

2 tablespoons capers, rinsed and drained

2 tablespoons butter

1 lemon, thinly sliced



DIRECTIONS:



1. Bring a pot of salted water to boil.

2. Place flour in a shallow bowl.

3. Season cutlets with salt and pepper, then dip into flour, turning to coat, shake off excess.

4. Coat a sauce pan with cooking spray, add oil, and heat over medium-high.

5. Sauté culets on each side 2-3 minutes.

6. Transfer cutlets to a warm platter.

7. Meanwhile, cook pasta in boiling water until al dente, according to package directions, the last 2 minutes of cooking pasta add spinach, and stir until submerged, drain and reserve 1/2 cup pasta water.

8. Over medium-high heat deglaze pan with wine and add minced garlic.

9. Cook until garlic slightly browned and liquid is nearly evaporated, about 3-4 minutes.

10. Add pasta water, lemon juice, and capers.

11. Return cutlets to pan and cook on each side for about 1 minute.

12. Transfer cutlet to 4 serving plates over the top of the pasta and spinach.

13. In the skillet over medium-high heat, finish the sauce with butter and lemons.

14. Once butter has melted, pour sauce over pasta, spinach and cutlets.

ENJOY DAN: hallelujah