Thursday, July 2, 2009

Rachel Ray's Warm Chicken Piccata Spinach Salad

This one is from Rachel Ray's Express Lane Meals (pg 51) which is one cookbook of my growing collection that I keep going back to for good, fast, easy meals.

I substituted onions for shallots and chopped frozen spinach for fresh to cut costs and I omitted the lemon juice because I didn't have any lemons, but the white wine and capers added plenty of flavor. Tip - you can get cooking wine for a much smaller price in the international isle in some stores. I get it at my local Shoprite.

What's in it...
- 3 boneless chicken breasts (great way to stretch chicken by chopping it and adding it into something)
- salt & pepper
- Extra Virgin Olive Oil
- rolls
- rice
- butter
- one medium onion chopped
- 3 small spoonfuls of chopped garlic (from the jar, don't tell anyone:)
- 3 tablespoons capers
- 1/2 cup white wine
- 2 boxes of frozen chopped spinach

First I browned the chicken in Olive Oil, when it was done I removed it and let it sit till the end, when I chopped it and added it in.
Sauteed the onions, garlic and capers in olive oil and 1 TBSP butter, then added white wine and let reduce.
Added the spinach and then the chicken.

Served it up two ways, my boys ate it with rolls and my daughter and I had it over rice, cause that's the kind of girls we are.

This was a nice, healthy, and affordable meal. My kids ate it surprisingly well even with the spinach factor. The boys seem to eat anything better when they can make it a sandwich.