Chicken Piccata

with Shrimp and Mushroom Risotto and Sauteed Spinach with Pine Nuts. Recipe for Shrimp and Mushroom Risotto here (scroll down to "happy rice") Chicken Piccata: Three boneless chicken breast halves (about 1.5 pounds), pounded very thin and cut in half if very large (you can usually find pounded out chicken cutlets at the grocery store, but they cost, like, twice as much and it's not hard to do it yourself.) salt and pepper 1/3 cup flour 2 Tb butter, divided 1 Tb oil 1/2 cup chicken broth 2 Tb rinsed capers 2 Tb lemon juice 2 Tb chopped parsley Heat the oven to 200 F and have a baking sheet ready. Mix the flour and salt and pepper, and dredge the flattened chicken breasts in it, shaking off the excess flour. Melt 1 Tb of the butter and the oil in a large skillet over medium heat and saute the coated breasts until they are nicely browned on both sides and the thickest pieces are at least 165 F. Place on the baking sheet and keep warm in the oven. (you may have to cook the breasts in batches.) When the chicken has finished cooking, add the chicken broth and deglaze the pan. Cook until thickened slightly, then add the lemon juice, capers and parsley and heat through. Stir in the remaining butter and serve over the chicken. Serves 3. Sauteed Spinach with Pine Nuts: 16 oz bag spinach leaves (or you could clean and destem a bunch or two of spinach) 1/4 cup pine nuts 1 garlic clove, minced tiny 2 Tb oil Heat the oil over medium heat in a large skillet or dutch oven. Add the pine nuts, and cook, stirring, until lightly browned. Add the garlic and the spinach and cook, tossing quickly in the pan (tongs can be useful here) until the spinach is just wilted. Remove from heat and serve immediately.