More with Lemons, Pounded Chicken Scallopini and Lemony Spinach

I love lemons.  They make EVERYTHING good.  Continuing with the theme of lemon recipes-- well two in a row makes it a theme-- here's a nice dinner whose main star is lemon.  

Dry white wine= vermouth.  Ask Julia Child.*

Chicken Scallopini, adapted from Emeril Legasse (basically, just cut the butter in half, through in some whole wheat flour, and call it healthified. Oh yeah, and make it with chicken instead of turkey.)

Ingredients

1/2 cup whole wheat pastry flour

kosher salt

freshly ground white pepper

4-5 pounded chicken cutlets

olive oil

2 tablespoons butter

1 cup dry white wine

1/2 cup chicken broth

1 clove of garlic, pressed or minced

1 1/2 lemons

2 tablespoons capers, drained

1 tablespoon chopped Italian parsley

Preparation

Pat and salt the chicken cutlets.  Combine the flour, some salt and pepper on a plate or in a shallow bowl.  Dredge the chicken, shaking to remove any excess flour.

Heat the oil in a large skillet until not (splash a little water in to see if it sizzles). Brown the chicken, about 1 minute on each side side. Transfer to a plate and set aside.

Deglaze the pan with the wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan-- YUM. When the wine has reduced by half, add the chicken broth, garlic, lemon juice and capers and cook, 3 to 4 minutes. Add butter the butter (bam). When the butter has melted, return the chicken to the pan briefly to warm through. Serve with parsley on top and EAT.

Sauteed Spinach with Lemon

Ingredients

1 1/2 pounds baby spinach leaves
Olive oil
Lots of garlic (4-6 cloves)
kosher salt
freshly ground black pepper
Lemon

Preparation

In a very large pot, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned-- you don't want to burn it! Add spinach, salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Place spinach on serving plate squeeze lemon over the top. Delish.

Serve to your friends, family, significant others or just keep it to yourself!  Also, add crusty bread.  I wished I had some of that while eating to sop up the buttery, lemony goodness that was the sauce...

P.S.  A good use for the leftovers, MAKE A SANDWICH on some really nice crusty fresh bread.  I was talking to my parents about what to do with the last chicken breast and as this idea dawned on me I started drooling.  My advice: pick up a baguette on the way to work.  Tote the chicken, some mixed greens and a little mustard and make a yummy sandwich at work!  You will not regret it. 

*I found this tidbit on an online chat forum when looking up dry white wine, so it is obviously true.  Hopefully this honesty won't scare you away or make you distrust the yumminess of this and future recipes.  I know food, not wine.