PREPARATION:

Chicken Piccata:

1. On a clean cutting board, spread out 1 sheet of wax paper or plastic wrap. Place 1 chicken breast on the wax paper and top with a second sheet.
2. Using a meat mallet or rolling pin, pound the chicken breast until it is evenly flattened to about 1/8 inch thick. Repeat with the remaining chicken breast halves. (You may need new sheets of wax paper or plastic wrap for each breast.) Set aside.
3. In a shallow bowl, combine the flour, Creole seasoning, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine.
4. Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour.
5. Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 2 teaspoons of the butter and, working quickly, add half of the chicken and cook for 1 minute, until golden.
6. Using tongs, turn the chicken and cook until golden and cooked through, about 1 1/2 minutes. Remove the chicken from the skillet and cover to keep warm.
7. Repeat with the remaining 1 1/2 tablespoons of oil, 2 teaspoons of butter, and pounded chicken, cooking as above. Remove the chicken from the skillet and cover to keep warm.
8. Add the shallots and lemon juice to the skillet, scraping with a wooden spoon to remove any browned bits from the bottom of the pan. When the juice has reduced by half, about 1 minute, add the chicken broth, garlic, and capers and cook for 5 minutes, until slightly thickened. Add the remaining 1/4 teaspoon of salt, remaining 2 tablespoons plus 2 teaspoons of butter, and parsley. Cook, stirring, until heated through and the sauce has thickened, about 1 minute. Do not allow sauce to boil.
9. Remove from the heat; serve chicken breasts over the spinach and drizzle some of the sauce over the chicken. Serve immediately.

Sauteed Spinach:

1. In a large pan, heat the stock on medium-high heat. Add the shallots, garlic and half of the salt and cook until tender, 1 minute. Add the spinach and saute, occasionally stirring, until wilted, 4 to 6 minutes. Season with the remaining salt and pepper and garnish with the pinenuts.

   This recipe was featured on the Stovetop Supper Episode Emeril Green.