This is a recipe that I made up.

Equipment

  • 14-inch cast-iron skillet

Ingredients

  • Olive oil, as needed
  • 16 ounces white mushrooms, trimmed and quartered
  • 2 medium onions
  • 2 shallots
  • ¼ cup capers, rinsed
  • 2 red bell peppers
  • Juice of one lemon
  • 3 chicken breasts; sliced into cutlets
  • 16 ounces fresh spinach leaves; washed
  • 1 ¼ cups chicken broth
  • 3/4 cup white wine
  • All-purpose flour (to dredge chicken)

Preparation

Prep Chicken

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

Cook Vegetables

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

Cook Chicken

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

Finish

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