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Meat
Easy
2 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
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.
1 pound chicken cutlets
1 teaspoon oil
onion powder, for sprinkling
garlic powder, for sprinkling
Gefen Paprika, for sprinkling
black pepper, for sprinkling
1 cup Tio Pepe or other sherry
1 teaspoon minced garlic or 1 cube Gefen Frozen Garlic
1 teaspoon dried rosemary
1 ounce sundried tomatoes, cut into strips
1 tablespoon Tuscanini capers
1 (4- to 5-ounce) box fresh spinach
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.
Add sherry, garlic, rosemary, sundried tomatoes and capers, and cook for an additional 10 minutes, letting the sauce reduce and thicken.
Remove the chicken from the pan. Add spinach and cook until the spinach just starts to wilt.
Place the spinach on a serving platter and top with the chicken and sauce.
Photography: Rina Schiffman
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Delicious It tasted really good. I just made it for the first time
Great!