Chicken Piccata

Makes 4 servings


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken broth
  • 2 tablespoons capers
  • 2 teaspoons minced fresh garlic
  • 1 cup of spinach
  • 2 cups shiitake mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 2 tablespoons chopped fresh flat-leaf parsley


Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.

Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.  Add mushrooms and cook till tender. Add spinach to mushrooms and cook till wilted.  Add white wine, 1/4 cup lemon juice and chicken broth, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over  a whole wheat pasta. Top with sauce; sprinkle with parsley.  Serve with a salad and you meal is complete.