Special Chicken

This is a recipe that I made up.

Equipment

• 14-inch cast-iron skillet

Ingredients

• Olive oil, as needed
• 448g (16oz) white mushrooms, trimmed and quartered
• 2 medium onions
• 2 shallots
• 60ml (¼ cup) capers, rinsed
• 2 red bell peppers
• Juice of one lemon
• 3 chicken breasts; sliced into cutlets
• 448g (16oz) fresh spinach leaves; washed
• 300ml (1¼ cups) chicken broth
• 180ml (¾ cup) white wine
• All-purpose flour (to dredge chicken)

Preparation

Prep Chicken

1. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally.
2. Pat cutlets dry with paper towels.
3. Season with salt and pepper.
4. Lightly dredge in flour.
5. Set aside.

Cook Vegetables

1. Heat olive oil in 14-inch cast-iron skillet over medium-high heat until just smoking.
2. Add mushrooms- cook until soft.
3. Add onions and shallots- cook until soft.
4. Add bell pepper ¼ teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes.
5. Add capers and cook until fragrant, about 1 minute.
6. Add broth and wine and bring to boil, scraping up any browned bits.
7. Cook until slightly thickened, about 8 minutes.
8. Set aside.

Cook Chicken

1. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking.
2. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side.
3. Transfer to platter and tent loosely with aluminum foil.
4. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil.

Finish

1. Discard any oil remaining in skillet.
2. De-glaze skillet with additional wine and/or broth.
3. Add spinach; cook until wilted.
4. Lay chicken atop spinach.
5. Pour vegetables over chicken.
6. Simmer until ready to serve.
7. Serve.