Prep time: 15 minutes
Total time: 40 minutes
4 boneless skinless chicken thighs (about 1 pound|450 grams)
kosher salt and freshly ground black pepper, to taste
½ cup|85 grams all-purpose flour
6 tablespoons|90 ml extra-virgin olive oil
3 garlic cloves, minced
½ cup|125 ml white wine
1 cup|250 ml chicken stock
2 tablespoons unsalted butter, cubed
5 ounces|140 grams baby spinach
¼ cup|40 grams capers
1 lemon, halved, plus wedges to serve
- Place the chicken thighs in a plastic bag and, using a meat tenderizer, pound until ¼-inch thick. Season the chicken all over with salt and pepper. Place the flour in a shallow dish and dredge the chicken completely in the flour.
- Heat the olive oil in a large skillet over medium. Working in batches, cook the chicken, flipping once, until golden, 5 to 6 minutes. Transfer to a plate and set aside.
- Add the garlic to the skillet and cook until fragrant, about 1 minute. Add the white wine and cook until reduced by half, 2 minutes. Add the chicken stock and cook until slightly thick, 3 to 4 minutes, then add the butter, one cube at a time, until emulsified. Stir in the spinach and capers and cook until the spinach has wilted, 2 minutes more. Add the chicken back to the skillet and squeeze in the juice from the lemon halves. Continue to cook until the chicken is cooked through, 2 minutes more.
- To serve, divide the spinach among plates and top with the chicken. Spoon the sauce over the top and serve with the lemon wedges.
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