Chicken “Piccata” With Swiss Chard
This healthier version of the classic dish uses less oil but tastes just as good. Serve with broccoli or asparagus and a little brown rice.
- 1 bunch of Swiss chard, 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 whole wheat flour or a gluten- free flour such as almond flour
- 2 tablespoons olive oil
- ¼ cup dry white wine or chicken broth
- 1 tablespoon unsalted butter, softened
- 1 tablespoon capers, rinsed and coarsely chopped
- 1 tablespoon chopped flat-leaf parsley
- Cut each chicken breast into 2 equal pieces (if they are 12 ounces or more, cut them into 3 pieces).
- Place two sheets of plastic wrap or a large plastic baggie on your work surface.
- Place a piece of chicken in the middle of plastic sheets. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Repeat with the remaining chicken breast pieces.
- Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
- Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
- Turn oven on low and get out a platter or a sheet pan.
- Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken.
- To deglaze the pan, add wine or broth and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
- Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.
Another great NYTCooking recipe by Martha Rose Shulman