Chicken Picatta served over Fresh Baby Spinach

1 1/2 lb (0.7 kg) boneless, skinless chicken breast(s)

1/3 cup (75 mL) whole wheat flour

3 tbsp (45 mL) Parmesan cheese, finely grated

1/4 tsp (1.25 mL) white pepper, ground

1 tbsp (15 mL) olive oil

1 tsp (5 mL) olive oil

1 tbsp (15 mL) unsalted butter

1 tsp (5 mL) unsalted butter

1/3 cup (75 mL) dry white wine

6 tbsp (90 mL) lemon juice, fresh

1 tbsp (15 mL) lemon peel, fresh

1/4 cup (60 mL) low-sodium chicken broth

2 tbsp (30 mL) capers, drained

8 cups (2 L) baby spinach, fresh

4 sprigs parsley, fresh, chopped, for garnish

3 tbsp (45 mL) Parmesan cheese, fresh, shaved, for garnish

1 Place chicken breasts between plastic wrap or in a plastic bag and flatten each breast, one at a time, to 1/2 inch (1.25 cm) thickness. Use a meat mallet or rolling pin to pound thin. Set aside.
2 Sprinkle flour, parmesan cheese and white pepper over a plate. Use a fork to mix well.
3 Dredge breasts in flour, one a time, and shake off any excess.
4 Heat 1 tablespoon (15 mL) olive oil and 1 tablespoon (15 mL) butter in a large non-stick skillet over medium-high heat swirling to coat the bottom of the pan. When butter just begins to brown, add chicken breast scaloppini. Depending on the size of your pan you may have to cook in two batches.
5 Cook on one side until lightly brown - approximately 3 minutes. Turn breasts over and cook another 3 minutes or until browned and cooked through and chicken reaches internal temperature of 165°F (74°C). Place breasts on a plate. Cover and keep warm.
6 Add white wine and fresh lemon juice to skillet. Reduce, scraping up browned bits, until you have reduced by half. Stir in fresh lemon peel (zest), chicken broth and drained capers. Add chicken back to the pan for a minute or two to warm and soak up the flavours.
7 To serve, spread dinner plate with a bed of fresh spinach. Top with sautéed chicken and drizzle sauce over. Garnish each plate with chopped fresh parsley and shaved parmesan cheese