NEW FEATURE!

Chicken Piccata & Spinach Salad

BY Trish Derge

PICATTA1I found an interesting study done recently that again sings the praises of spinach. So when you make my Chicken Piccata recipe, be sure to fix a nutritious fresh spinach leaf salad as your side.

First…let’s make the simple and quick chicken dinner that has a lot of flavor!

Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tblsp unsalted butter
5 tblsp extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions
Season chicken with salt and pepper.

Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides again.

Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan.
Put chicken back in pan and simmer for 5 minutes.

Remove chicken to platter.

Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Balsamic & Olive Oil
Vinaigrette
Whisk together equal parts balsamic vinegar and a good olive oil (1/3 cup each)
Puree 1/4 fresh blackberries and add to mixture
Add 2/3 cup crumbled blue cheese
Add 1 tblsp minced chives

POPEYENew research claims a compound found in spinach could help reduce hunger and food craving especially in men.

The study was published in the Journal of the American College of Nutrition and claims a concentrated extract of thylakoids encourages the release of satiety hormones which slows down fat digestion in the body.

The researchers examined the effect of consuming a single dose of concentrated extract of thylakoids from spinach on satiety, food intake, lipids, and glucose compared to a placebo.

30 men and 30 women, classified as overweight or obese, consumed either the spinach extract or a placebo in random order at least a week apart.

The results showed that the spinach extract containing thylakoids increased satiety over a two-hour period compared to a placebo.
There were no differences in plasma lipids and energy intake at dinner, but men showed a trend toward decreased energy intake.

A previous study had found that in women, a reduced urge for sweets was significant after a single dose of the spinach extract and the reduced urge for sweets was sustained throughout the study.

The reduction in hunger and the desire for salty food might make thylakoids particularly useful for people with high blood pressure and associated weight problems.

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