Chicken limone with spinach and caper cream sauce

(4.50/5 - 2 votes)
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My version of a classic. Using finely chopped shallots and garlic, chicken broth to deglaze the pan after cooking the chicken, capers, to give a slightly salty flavor, with lemon juice and a touch of cream, will create a velvety lemoney sauce.


2 chicken breasts, boneless, skinless, pounded 1/4 inch thick
1/3 cup cake flour, plus 1/2 teaspoon
3 to 4 tablespoons fresh lemon juice
1/4 teaspoon grated lemon zest
1 shallot, finely minced
1 garlic clove, finely minced
1/2 cup chicken broth, plus 1 tablespoon if needed
3 tablespoons heavy cream, plus 1 tablespoon if needed
1 tablespoon capers
2 tablespoons unsalted butter
2 cups fresh baby spinach
Olive oil


Step 1

Between two pieces of plastic wrap or parchment paper, pound chicken breasts until 1/4 inch thick. Season chicken with salt and pepper. Or have your butcher do this part and save on time.

Step 2

Dredge chicken in cake flour, shaking excess off. Heat two tablespoons of olive oil in a saute pan.

Cook chicken on medium high for about 5 minutes on each side or until turning a pale golden brown. You may need to add a little more oil to the pan. Remove chicken to plate.

Step 3

Add chicken broth, scraping up any bits from the pan. Add lemon juice, lemon zest, capers, shallots, garlic, and cream.

Reduce heat to medium. Cook 3 to 4 minutes. Add two tablespoons butter and 1/2 teaspoon of cake flour to thicken sauce.

Step 4

Add chicken back to pan. Cook covered for 2 to 3 minutes on each side to coat chicken with sauce.

Remove chicken and add spinach to pan and saute until spinach is wilted, about one minute or less. If sauce is too thick, add a little bit of chicken broth to thin out. Put spinach on plate and top with chicken. Garnish with lemon slices and parsley.

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