chicken baby chicken

Ok, I saw this on 30 min meals and decided to cook this meal since my sister was coming over, so tonight i cook Warm Chopped Chicken Picatta Spinach Salad, looked great on the show and i have been craving salad recently..........that's right ladies.....I guy who will admit to liking a salad.......no....make that craving a salad the last few days.

So hear are the ingredients:

1 pound chicken breast cutlets, about 6 pieces (had to buy this, and I caught it on sale, so I bought 4 pounds for future recipes)

Salt and pepper to taste(got it)

3 tablespoons evoo(got it)

1 tablespoon butter (i was shocked to find i did not have butter, to be honest I looked in my fridge butter door and it was full of 35mm black and white film. To explain why, film keeps forever in cold storage, but anyway I had to buy butter and if you are reading this, always buy real butter and never margarine or that god awful, "I can't believe it's not butter", cause guess what...I can't believe people think that stuff is butter.......so please just uy the real stuff)

2 shallots, chopped (got some)

3 cloves garlic, chopped (had to finally buy garlic)

3 tablespoons capers, chopped (got them, but starting to run low)

1/2 cup dry white wine (got it)

1 lemon, juiced (ok, I am using a bottle of the stuff I got)

2 pounds triple washed spinach, stems discarded, leaves coarsely chopped (Ok I bought a big bag of spinach, and here is a confession.........I did not triple wash it, as a matter of fact I did not even once wash it, I just never think about it)

Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon evoo over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.

To the same skillet, add another tablespoon of evoo and the butter. Melt butter into evoo and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

I served this with some quartered pita bread..........the verdict........it was really good....although to be honest, I think i would have liked it more if the spinich was not cooked down and the other ingredients where just served on top of the crips spinch leaves. But hey that is me and like I said it was still really good.

Until tomorrow