Chicken Piccata
Bring a large pot of chicken stock (or broth) to a boil. Cook the bulgur wheat according to the package instructions. Drain and return to the pot. Add 2 large handfuls of spinach and stir; the residual heat will gently wilt the greens. Add more spinach if desired. Cover until ready to serve.

Add ½ c. flour to a shallow bowl; add the remaining 1 heaped teaspoon to a separate bowl to thicken the sauce.

Butterfly the chicken by slicing each breast in half horizontally. Place in between 2 sheets of parchment paper (or plastic wrap). Gently pound with a meat mallet to about ½ inch thick. *If using thinly sliced chicken cutlets, skip this step.

Season the chicken with salt and pepper.

Dredge the chicken in flour shaking off any excess.

In a large skillet, warm the olive oil and 1 tablespoon of butter over medium heat. Add the chicken and brown on both sides, about 3-4 minutes per side. Work in batches if necessary.

Remove the chicken to a plate an cover with foil to keep warm.

Add the shallots to the pan; if it seems a bit dry, add a splash of olive oil. Saute until soft, but not colored, about 2 minutes.

Add the garlic and cook until fragrant, about 30 seconds.

Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.

Add the chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to the reserved 1 teaspoon of flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly until the sauce is slightly thickened.

Reduce to a simmer and stir in the remaining 1 tablespoon of butter.

Add the juice of half a lemon and sprinkle in the capers.

Return the chicken and any accumulated juices to the pan.

Taste the sauce; season with extra lemon juice, salt and pepper if desired.

To serve, transfer the chicken to a serving platter and top with the sauce.

Garnish with lemon slices and fresh parsley.

Serve with cracked wheat and spinach on the side.


1½ lbs. boneless, skinless chicken breasts or thinly sliced chicken cutlets
½ c. flour + 1 heaped teaspoon, divided
1 tbsp. olive oil
2 tbsp. butter, divided
¼ c. shallots, diced
1 garlic clove, finely minced or crushed with a garlic press
¼ c. white wine
1½ c. chicken stock or broth
2 lemons
¼ c. brined capers, drained
salt + pepper

lemon slices
¼ c. fresh flat-leaf parsley, roughly chopped

Cracked wheat + spinach:
1½ c. instant bulgur wheat
1½ quarts chicken stock or broth
1 bag baby spinach