“Make Ahead Weeknight Meals – Menu Eight”

Looking for a deliciously simple and easy meal to prepare when running short on time, look no further than my Make Ahead Weeknight Meals – Menu Eight. This meal made of Chicken Piccata with Mushrooms and Sautéed Spinach with Garlic and Tomatoes takes no time at all to make, about 45 minutes in all. I promise you and your family a mouth-watering dinner to please all ages. Full of flavor with a lemony, buttery, white wine based sauce with mushrooms and capers. Consider this meal elegant enough to serve at an impromptu dinner party that will have all your guests talking. Did I mention, this meal is also low carb? Who knew?

Make Ahead Weeknight Meals – Menu Eight

Tender chicken breast is coated lightly with flour then sautéed in Olive oil until golden brown. Pounding the chicken to 1/4-inch thickness ensures quick cooking. Place chicken on a platter and discard Olive oil. Add butter to the skillet and let melt. Add in the mushrooms and garlic, cooking until mushrooms release their liquid. You’ll stir in white wine, chicken broth, lemon juice, and capers. In the last couple minutes of cooking the sauce, add in butter, letting sauce thicken. Add chicken back to skillet and heat through. It’s that simple, no sweat. Whether an avid cook or beginner, my Chicken Piccata with Mushrooms is a perfect weeknight meal. I bet it will become part of your meal plan rotation. Even better yet, try this chicken with my sautéed Spinach with Garlic and Tomatoes, the second part of my Make Ahead Weeknight Meals – Menu Eight.

Make Ahead Weeknight Meals – Menu Eight

So Chicken Piccata is one of those entrees begging to be paired with a tasty side dish. I didn’t want to do mashed potatoes or rice because it seems like they are always the go-to sides. The chicken is saucy but not swimming in sauce but a simple side was what I wanted. Then I thought about baby spinach. Maybe throw a bit of garlic and color from some grape tomatoes. I had seen a chef on TV add grape tomatoes to sautéed spinach for color and for that pop of flavor. Why not since I had some left from making salad and needing to use them up. Don’t you just despise throwing anything away unnecessarily. These little red additions worked marvelously.

Make Ahead Weeknight Meals – Menu Eight

My Sautéed Spinach with Garlic and Tomatoes is delicious and is the perfect side dish not just with my Chicken Piccata but with a variety of meats or as a vegetarian meal. All you need is baby spinach which is sautéed in a little Olive oil and garlic until just wilted. This takes literally two to three minutes. Nothing like the smell of garlic cooking. Sprinkle in red pepper flakes and drop in tomatoes to cook until hot. Try not to let tomatoes pop as the presentation prettier that way. Adjust salt and black pepper to taste and you’re ready to serve my Make Ahead Weeknight Meals – Menu Eight, Chicken Piccata with Mushrooms and Sautéed Spinach with Garlic and Tomatoes.

Make Ahead Weeknight Meals – Menu Eight

On a side note, Chicken Piccata is normally made with only capers but the mushrooms add a meaty touch. Omit the mushrooms if  you’re not a fan. Just make sure to use the capers as their briny, tartness adds so much flavor to this dish. I really think whoever eats this meal will fall in love. My Mom made something similar when I was growing up but she used a bit more chicken broth and flour to thicken the sauce. No additional flour used in this recipe for carb sake. If you love cooking with simple fresh ingredients like I do, you’ll love this recipe. Kids will love this recipe, too. So Mom’s, no more fighting to get the kiddos to eat their greens. The grape tomatoes are the perfect added touch rather than kids just seeing green stuff on their plates.

I hope you’re try my Makes Ahead Weeknight Meals – Menu Eight. For easier preparation, purchase sliced mushrooms or buy whole and slice the night before. Pound chicken, wash spinach and tomatoes the night before. Set out all the ingredients for this recipe except those needing refrigeration. You won’t have to hunt for anything when ready to start cooking. Saving time when short on time is all in the preparation ahead of time. Enjoy and have a great week!

Make Ahead Weeknight Meals – Menu Eight

 

Chicken Piccata with Mushrooms

1/4 cup Olive oil

4 – 4 oz. chicken breasts, pounded to ¼-inch thickness

2 T. unsalted butter, divided

8 oz. package, white button mushrooms, sliced

2 garlic gloves, minced

1/4 cup white wine

2/3 cup chicken broth

2 T. fresh lemon juice

2 ½ t. capers, drained

Flour, for dredging

Salt and pepper to taste

 

In a large non-stick skillet, heat Olive oil over medium-high heat. Lightly season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Cook chicken about 4 minutes per side until golden brown. Remove to plate and set aside.

Discard oil and add in 1 T. butter to skillet. Add in garlic and mushrooms, cooking until mushrooms release liquid, about 3 minutes. Stir in white wine, chicken broth, lemon juice, and capers. Add in remaining 1 T. butter, cooking sauce until reduced and thickened, 2 – 3 minutes. Season sauce with salt and pepper and add chicken back to skillet. Heat chicken through and serve with Sautéed Spinach with Garlic and Tomatoes.

 

Sautéed Spinach with Garlic and Tomatoes

2 T. Olive oil

1 large garlic clove, minced

10 oz. package baby spinach, rinsed and dried

¼ t. red pepper flakes

1/2 cup grape tomatoes

Pinch of sugar

Salt and pepper to taste

 

In a large non-stick skillet, heat Olive oil over medium-high heat. Add in garlic and sauté for 30 seconds.

Add in spinach and stir continuously until spinach is wilted, about 1 minute. Stir in tomatoes, red pepper flakes, sugar, and seasoning with salt and pepper.