{"slug":"special-chicken","collection":"recipes","is_recipe":true,"visibility":"public","title":"Special Chicken","description":"Flour-dredged chicken cutlets served over wilted spinach and topped with a pan sauce of mushrooms, onions, bell pepper, capers, and white wine.","body_md":"This is a recipe that I made up.\n\n## Equipment\n\n-   14-inch cast-iron skillet\n\n## Ingredients\n\n-   60ml (4 tablespoons) olive oil, plus more as needed for the vegetables\n-   448g (16oz) white mushrooms, trimmed and quartered\n-   2 medium onions\n-   2 shallots\n-   60ml (¼ cup) capers, rinsed\n-   2 red bell peppers\n-   Juice of one lemon\n-   3 chicken breasts; sliced into cutlets\n-   448g (16oz) fresh spinach leaves; washed\n-   300ml (1¼ cups) chicken broth\n-   180ml (¾ cup) white wine\n-   All-purpose flour (to dredge chicken)\n-   Salt and black pepper, to taste\n\n## Preparation\n\n### Prep Chicken\n\n1. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally.\n2. Pat cutlets dry with paper towels.\n3. Season with salt and pepper.\n4. Lightly dredge in flour.\n5. Set aside.\n\n### Cook Vegetables\n\n1. Heat olive oil in 14-inch cast-iron skillet over medium-high heat until just smoking.\n2. Add mushrooms- cook until soft.\n3. Add onions and shallots- cook until soft.\n4. Add bell pepper ¼ teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes.\n5. Add capers and cook until fragrant, about 1 minute.\n6. Add broth and wine and bring to boil, scraping up any browned bits.\n7. Cook until slightly thickened, about 8 minutes.\n8. Set aside.\n\n### Cook Chicken\n\n1. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking.\n2. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side.\n3. Transfer to platter and tent loosely with aluminum foil.\n4. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil.\n\n### Finish\n\n1. Discard any oil remaining in skillet.\n2. De-glaze skillet with additional wine and/or broth.\n3. Add spinach; cook until wilted.\n4. Lay chicken atop spinach.\n5. Pour vegetables over chicken.\n6. Simmer until ready to serve.\n7. Squeeze the juice of one lemon over the dish just before serving.\n8. Serve.\n\n## Notes\n\n-   **Lemon placed (2026-07-30):** \"Juice of one lemon\" was on the\n    ingredient list but appeared in no step — the pan sauce was finished\n    with broth and wine alone. It is now squeezed over the assembled\n    dish just before serving, which keeps the acid bright rather than\n    simmering it off. The amount is the one already listed; only the\n    placement is new, and if the intent was to stir it into the sauce\n    while the vegetables reduce, move it to that step.\n-   **Oil quantified (2026-07-30):** the list read \"Olive oil, as\n    needed\" while Cook Chicken calls for 2 tablespoons and then \"the\n    remaining 2 tablespoons\" — a reference to a total the list never\n    stated. The 4 tablespoons the chicken steps imply are now listed,\n    with the vegetable sauté (which the recipe leaves unmeasured) called\n    out as additional.\n-   **Salt and pepper listed (2026-07-30):** three steps season with\n    salt and pepper and one calls for ¼ teaspoon salt, none of which\n    appeared on the ingredient list.\n-   **Provenance (2026-07-30):** `source_name` set to `Original` — the\n    body opens \"This is a recipe that I made up\" and it already carries\n    the *Original Recipe* tag.\n","draft":false,"servings":"4","prep_time":"15 minutes","cook_time":"35 minutes","total_time":"50 minutes","source_name":"Original","created_at":"2018-01-31T22:11:05Z","updated_at":"2026-07-30T22:30:56.257337Z","categories":["Main"],"tags":["Capers","Chicken","Mushrooms","Onions","Original Recipe","Shallots","Spinach"],"methods":["Stove-Top"],"ingredients":[{"section":"","items":["-   60ml (4 tablespoons) olive oil, plus more as needed for the vegetables","-   448g (16oz) white mushrooms, trimmed and quartered","-   2 medium onions","-   2 shallots","-   60ml (¼ cup) capers, rinsed","-   2 red bell peppers","-   Juice of one lemon","-   3 chicken breasts; sliced into cutlets","-   448g (16oz) fresh spinach leaves; washed","-   300ml (1¼ cups) chicken broth","-   180ml (¾ cup) white wine","-   All-purpose flour (to dredge chicken)","-   Salt and black pepper, to taste"],"parsed":[{"raw":"-   60ml (4 tablespoons) olive oil, plus more as needed for the vegetables","qty":60,"unit":"ml","item":"olive oil","prep":"plus more as needed for the vegetables"},{"raw":"-   448g (16oz) white mushrooms, trimmed and quartered","qty":448,"unit":"g","item":"white mushrooms","prep":"trimmed and quartered"},{"raw":"-   2 medium onions","qty":2,"item":"medium onions"},{"raw":"-   2 shallots","qty":2,"item":"shallots"},{"raw":"-   60ml (¼ cup) capers, rinsed","qty":60,"unit":"ml","item":"capers","prep":"rinsed"},{"raw":"-   2 red bell peppers","qty":2,"item":"red bell peppers"},{"raw":"-   Juice of one lemon","item":"Juice of one lemon"},{"raw":"-   3 chicken breasts; sliced into cutlets","qty":3,"item":"chicken breasts; sliced into cutlets"},{"raw":"-   448g (16oz) fresh spinach leaves; washed","qty":448,"unit":"g","item":"fresh spinach leaves; washed"},{"raw":"-   300ml (1¼ cups) chicken broth","qty":300,"unit":"ml","item":"chicken broth"},{"raw":"-   180ml (¾ cup) white wine","qty":180,"unit":"ml","item":"white wine"},{"raw":"-   All-purpose flour (to dredge chicken)","item":"All-purpose flour"},{"raw":"-   Salt and black pepper, to taste","item":"Salt and black pepper, to taste"}]}],"servings_int":4,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:33:42.520531Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}