1 pound chicken breast cutlets (6 pieces)
Salt and pepper
3 tablespoons extra virgin olive oil (EVOO)
1 tablespoon butter
2 shallots, chopped
3 cloves garlic, chopped
3 tablespoons capers, chopped
1/2 cup dry white wine
1 lemon, juiced
2 pounds triple-washed spinach, stems discarded, leaves coarsely chopped
Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoons EVOO, two turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
To the same skillet, add the remaining EVOO, one turn of the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic and capers. Sauté 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of one lemon and immediately add the spinach – mound up the pan. You will not be able to fit it all in there, but keep turning the spinach and wilting it down until you get it all in and then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute, then serve.