Chicken patties to mark an anniversary



What's for dinner tonight?

Five years ago, it might have been chicken patties with capers over sauteed spinach. We can say that with assurance because five years ago, the Chicago Tribune's food section, Good Eating, debuted the Dinner Tonight column, and that recipe appeared on March 21, 2001.

Our goal is to include flavorful dishes that contain several components of the meal, so the only things to add may be a salad, bread and a simple, optional dessert.

Dinner Tonight entrees take about 40 minutes to prepare. They save time by trimming ingredient lists and simplifying preparation techniques.

Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe and analysis.

Chicken Patties With Capers Over Sauteed Spinach

Serves 4 -- Total time: 30 minutes

1 pound ground chicken

1 small sweet onion, chopped

3 tablespoons milk or half-and-half

2 tablespoons capers, chopped

1 teaspoon each: salt, freshly ground pepper, plus more for spinach

2 tablespoons butter or olive oil (divided use)

2 bags (10 ounces each) washed baby spinach

Combine chicken, onion, milk, capers, 1 teaspoon of the salt and the pepper in a large bowl just until lightly mixed; do not overmix.

Heat 1 tablespoon of the butter in a large skillet over medium heat until foamy. Form the chicken mixture into 4 oval patties. Place in skillet; cook until browned on one side, about 7 minutes.

Turn; cook until no longer pink inside and instant-read thermometer reads 160 degrees, about 7 minutes.

Meanwhile, place spinach in a large pan; cook over medium heat, stirring, until just wilted. Add remaining tablespoon butter and salt and pepper to taste. Place spinach on platter; top with chicken patties.

Per serving: 310 calories, 16 grams fat, 4 grams saturated fat, 16 milligrams cholesterol, 10 grams carbohydrate, 31 grams protein, 1,130 milligrams sodium, 4 grams fiber

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