Chicken Scaloppine in Lemon Caper Sauce with Spinach

lidiasitaly.com

Margery Peterson

1 ½ POUNDS BONELESS, SKINLESS CHICKEN BREAST (2 OR 3 BREASTS)

KOSHER SALT

ALL-PURPOSE FLOUR, FOR DREDGING

4 TABLESPOONS UNSALTED BUTTER

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

3 GARLIC CLOVES, THINLY SLICED

2 BUNCHES MATURE SPINACH, WASHED WELL AND STEMMED (ABOUT 1 ½ POUNDS)

PEPERONCINO FLAKES

1 LEMON, THINLY SLICED, SEEDS REMOVED, PLUS 2 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE

3 TABLESPOONS DRAINED CAPERS IN BRINE

½ CUP DRY WHITE WINE

1 CUP CHICKEN STOCK, PREFERABLY HOMEMADE OR LOW-SODIUM STORE-BOUGHT

2 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY

Directions at lidiasitaly.com

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