Chicken Piccata

This is my speedy version of chicken piccata! A balanced meal in under 30 minutes! I add spinach to mine so that it has all 3 food groups. Carbs, protein & vegetables! This is a quick weeknight meal that the whole family will enjoy. It's so delicious that even my kid loves it! Pro tip: you do not have to add spinach, you can also add other leafy greens such as kale or swiss chard or none!

Ingredients:

- 3 chicken breasts

- ¼ cup flour

- 1 tsp salt

- ½ tsp pepper

- ¼ cup white wine (can substitute with all chicken stock)

- 1½ cup chicken stock

- 4 tbsp capers (drained)

- 1 tbsp unsalted butter

- ¼ tsp pepper

- ½ lb of spinach or leafy greens

- ¾ lb spaghetti or pasta noodle

Directions:

Cut the chicken breasts in half lengthways to make them thinner. In a dish mix together flour, salt & pepper. Coat the chicken breasts in the flour mixture. In a pan on medium high heat start browning the chicken. Once brown on one side flip and brown the other side. Once both sides are brown place aside on a plate. Pour in the wine or chicken stock and start scraping up all the brown bits at the bottom of the pan with a wooden spoon. Careful it will smoke like crazy! Pour the remainder of the chicken stock and add in the drained capers. Let the liquid come up to a boil and put back the chicken and all the drippings that collected in the plate.

Cook your pasta until al dente. About a minute before your pasta is cooked add in your spinach or any leafy greens like kale. TIP: if you are adding kale, add it in about 2 minutes before your pasta is done as it takes a little longer to cook.

At the end add the 1 tbsp of unsalted butter to your pasta sauce to help thicken it up a little and add a bit of pepper. I tend not to add more salt as I find it salty enough with the capers and chicken stock. However, always make sure you taste before serving. To serve, take the chicken pieces back out and toss the cooked pasta and vegetables in the pasta sauce. Plate up and put a piece of chicken on top and enjoy!