Tonight I had planned to make this version of Chicken Piccata which I have made before.  I ended up adapting it with a few extra ingredients that I had on hand and creating a new recipe that we enjoyed.  I had put this recipe on the meal plan this week because I had capers left over from this recipe I made a week or two ago.  While cooking it tonight I realized I also had some sundried tomatoes kicking around that I should also use.  So, why not add them?!  Next I started the process of wilting spinach to serve it over and thought again, “Why not add that in too?!”  So, here is the new recipe that I came up with.

1 TBS lemon zest
1.-5-2 lb. of chicken breast, cubed
1 TBS olive oil
1/4 cup of white wine
1/2 cup chicken broth
1 TBS lemon juice
1 TBS butter
1 TBS capers
2 TBS diced sundried tomatoes
3 big handfuls of baby spinach


  1. Heat oil in a large skillet, add chicken and cook 3-5 minutes until chicken is no longer pink in the center.  Remove from pan leaving the liquid and cover to keep warm.
  2. Add wine to skillet and cook for 1-2 minutes.
  3. Add broth, lemon juice and zest, butter, bring to a boil and cook another 2-3 minutes.
  4. Add the capers and sundried tomatoes, stir then add chicken, stir then add spinach stirring until wilted.

Serve over brown rice, pasta or additional wilted greens.

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