Warm Chopped Chicken Piccata Spinach Salad

6 chicken breast cutlets
salt and pepper
3 tbs EVOO
1 tbs butter
2 shallots, chopped
3 garlic cloves, chopped
1/2 cup dry white wine
3 tbs capers, chopped
juice of 1 lemon
2 pounds of spinach

Season the chicken with salt and pepper.  Heat a skillet to medium high heat and then add 2 tbs of the EVOO.  When heated, add the chicken and cook 3 minutes on each side until cooked through.  Remove and let cool. 


In the same pan, add 1 tbs of EVOO and melt the butter.  Add the shallots, garlic, and capers.  Cook for about 5 minutes and then add the white wine.  After about 30 seconds, add the juice of the lemon and then the spinach.  As the spinach wilts, add more until all of it has wilted.  


ENJOY!