Chicken with Tomato-Caper Sauce
Lemony Spinach
Ingredients
- 1½ lb chicken cutlets (see Note)
- 3 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-oz) can whole peeled tomatoes, undrained and chopped
- 3 Tbsp capers
- 1 Tbsp honey
- ¼ cup 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 (10-oz) pkg baby spinach
- 2 Tbsp olive oil
- 1 lemon
Side Dish Instructions
- Cook spinach, in 3 batches, in hot oil in a large nonstick skillet over medium heat just until wilted.
- Grate 1 tsp zest and squeeze 2 Tbsp juice from lemon. Stir lemon zest and juice into spinach; season with salt and pepper to taste.
Gluten Free Meal Plan
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