Chicken “Piccata” With Chard or Beet Greens

Name: Chicken “Piccata” With Chard or Beet Greens
Ingredients: 1 bunch chard or beet greens, stemmed and washed well in 2 changes of water; Salt to taste; 2 boneless skinless chicken breasts (most weigh 8 to 10 ounces); Juice of 1 large lemon; Freshly ground pepper; 2 to 3 tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour; 2 tablespoons grapeseed, sunflower or canola oil; 1/4 cup dry white wine; 1 tablespoon unsalted butter , softened; 1 tablespoon capers , rinsed and coarsely chopped; 1 tablespoon chopped flat-leaf parsley

Chicken “Piccata” With Chard or Beet Greens was pinched from <a href="https://cooking.nytimes.com/recipes/1016149-chicken-piccata-with-chard-or-beet-greens" target="_blank" rel="noopener">cooking.nytimes.com.</a>

INGREDIENTS

•

1 bunch chard or beet greens, stemmed and washed well in 2 changes of water

•

Salt to taste

•

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)

•

Juice of 1 large lemon

•

Freshly ground pepper

•

2 to 3 tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour

•

2 tablespoons grapeseed, sunflower or canola oil

•

1/4 cup dry white wine

•

1 tablespoon unsalted butter , softened

•

1 tablespoon capers , rinsed and coarsely chopped

•

1 tablespoon chopped flat-leaf parsley

Go To Recipe

review

►