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Chicken Piccata served over Fresh Baby Spinach

Piccata is usually made with thinly sliced, sautéed veal scaloppini. This recipe, made with flattened scaloppini of chicken, is just as good and is simple to make. The zesty combination of lemon, white wine and capers compliment the earthy spinach and fresh parmesan flavours.Serve with a salad and a side of pasta and you have a delicious light meal.
Serves: 4
Prep Time: 30 min
Cook Time: 15 min


1 ½ lb boneless, skinless chicken breast(s)
⅓ cup whole wheat flour
3 tbsp Parmesan cheese, finely grated
¼ tsp white pepper, ground
1 tbsp olive oil
1 tsp olive oil
1 tbsp unsalted butter
1 tsp unsalted butter
⅓ cup dry white wine
6 tbsp lemon juice, fresh
1 tbsp lemon peel, fresh
¼ cup low-sodium chicken broth
2 tbsp capers, drained
8 cups baby spinach, fresh
4 sprigs parsley, fresh, chopped, for garnish
3 tbsp Parmesan cheese, fresh, shaved, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Place chicken breasts between plastic wrap or in a plastic bag and flatten each breast, one at a time, to ½ 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

Nutrition Info

Per 310 g serving Amount
Protein46 g
Fat14 g
Saturated Fat5 g
Carbohydrate16 g
Fibre4 g
Sugar1 g
Cholesterol120 mg
Sodium450 mg
Per 310 g serving % Daily Value
Vitamin A45
Vitamin C45
Vitamin B657
Vitamin B1242