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Chicken Piccatta with Mushrooms and Pasta by biz b serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

low cal chicken piccatta

Ingredients:

6 oz

whole-wheat angel hair pasta

1/3 cup

all-purpose flour, divided

2 cups

reduced-sodium chicken broth

1/2 tsp

salt, divided

1/4 tsp

freshly ground pepper

chicken cutlets, trimmed (3/4-1 lb total)

3 tsp

extra-virgin olive oil, divided

10 oz

package mushrooms, sliced

3 cloves

garlic, minced

1/2 cup

white wine

2 tbsp

lemon juice

1/4 cup

chopped parsley

2 tbsp

capers, rinsed

2 tsp

butter

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

4. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Categories:

Low Calorie
Main Dishes
Poultry