Ingredients
- 2 1/2 Tbsp. cornstarch - divided
- 1/2 cup water plus 3 Tbsp. of water
- Salt & Pepper
- 2/3 lb. chicken cutlets (about 1/2" thick)
- 2 tsp. olive oil
- 1 cup sliced mushrooms
- 1 tsp. minced garlic
- 1/2 cup dry white wine
- 2 Tbsp. lemon juice
- 2 Tbsp. drained capers
- 2 Tbsp. chopped parsley (optional)
Preparation
Step 1
Mix 1/2 Tbsp. cornstarch with 3 Tbsp. water and set aside.
Place remaining 2 Tbsp. cornstarch on a plate and sprinkle with salt and pepper to taste. Add chicken and roll in the cornstarch, making sure all sides are coated.
Heat oil in a nonstick skillet over medium-high heat. Add chicken and brown 2 minutes per side.
Transfer to a plate and add the mushrooms and garlic to the skillet. Saute 2 minutes or until mushrooms are soft. Spoon mushrooms over chicken. Add the white wine to the skillet, scraping up the brown bits at the bottom of the skillet. Add remaining 1/2 cup of water and bring to a boil and cook 2 minutes. Stir the cornstarch and water that was set aside and add to the skillet.
Cook, stirring constantly until the sauce is thickened, about 3 minutes. Add lemon juice, capers and parsley to the sauce and spoon over the chicken.
Serve of spaghetti.