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8PM- Chicken with Spinach, Capers, and Sun-dried Tomatoes


A few years back my husband and I went out to The Pasta Factory in Teaneck (the current location of Nobo). He ordered an interesting fish dish that included capers. It was the first time he tried them and he really enjoyed the pickle-like briny, salty taste. Here, capers also bring flavor to a chicken dish that’s surprisingly simply to prepare. Serve it with rice to complete the meal.


Prepare the Cutlets

1. Sprinkle chicken with onion powder, garlic powder, paprika and black pepper. Heat oil in a large frying pan. Add chicken and cook for three minutes per side.
2. Add sherry, garlic, rosemary, sundried tomatoes and capers, and cook for an additional 10 minutes, letting the sauce reduce and thicken.
3. Remove the chicken from the pan. Add spinach and cook until the spinach just starts to wilt.
4. Place the spinach on a serving platter and top with the chicken and sauce.


Photography: Rina Schiffman