Chicken with Tomato-Caper Sauce
Lemony Spinach
Ingredients
- ¾ lb chicken cutlets (see Note)
- 1½ Tbsp olive oil
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 (15-oz) can whole peeled tomatoes, undrained and chopped
- 1½ Tbsp capers
- 1½ tsp honey
- 2 Tbsp chopped fresh basil
Instructions
- Season chicken lightly with salt and pepper. Brown chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until done. Remove from skillet; keep warm.
- Add onion and garlic to drippings in skillet. Cook 5 minutes. Add tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until mixture is thickened.
- Stir in capers and honey. Return chicken to skillet; cook 2 minutes or until thoroughly heated. Sprinkle with basil.
Side Dish Ingredients
- 3 (5-oz) pkg baby spinach
- 1 Tbsp olive oil
- ½ lemon
Side Dish Instructions
- Cook spinach in hot oil in a large nonstick skillet over medium heat just until wilted.
- Grate zest from lemon to equal ½ tsp; squeeze juice to equal 2 tsp.
- Stir lemon zest and juice into spinach; season with pepper and salt to taste.
Gluten Free Meal Plan
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