Chicken scaloppine with capers, artichokes, spinach and white wine
460-500g organic chicken breast
50-60g plain flour
2 cloves garlic, minced
140ml dry white wine
250ml chicken stock
Juice of 1 lemon, zest of ½
100g artichokes marinated in olive oil, drained and quartered
2 tbsp capers
2 tbsp butter
2 heaped tbsp parsley, chopped finely
Slice the chicken breasts lengthways into about 4 slice to about 5mm thick.
Working piece by piece, place the chicken between two pieces of greaseproof paper or cling film and use a meat pound to gently pound the chicken to thin it out to about 2-3mm.
Put the flour in a bowl and season with salt and pepper.
Take a piece of chicken and dredge it in the flour, shake off the excess and put it to the side on a plate. Do the same with the rest of the chicken, throwing any excess flour away.
Heat a glug of oil in a large frying pan on a medium heat. Cook the chicken for about 3-4 minutes on both sides until golden. You may need to work in batches so your pan isn’t overcrowded, adding more oil as necessary. Put the cooked chicken on a plate to the side.
Turn the heat down slightly and, using the same pan and adding another glug of oil, cook the garlic gently until soft and fragrant, being careful not to burn it. Add the wine and stir. Cook for about 5 minutes until the wine has reduced by about half.
Add the stock, lemon juice and zest, artichokes and capers. Add the butter and stir until it’s melted. Add the chicken and spinach and simmer on a low heat for about 5 minutes until the sauce thickens, the chicken is warm and the spinach has wilted. Stir in the parsley and check for seasoning.
Serve immediately with mash potato and more cooked spinach.