Chicken Piccata with Pasta & Mushrooms & Veggies

2 SERVINGS

Chicken Piccata with Pasta & Mushrooms & Veggies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    ounces whole-wheat angel hair pasta

  • ¼

    cup all-purpose flour, divided

  • 1

    cups reduced-sodium chicken broth

  • ¼

    teaspoon salt, divided

  • ¼

    teaspoon freshly ground pepper

  • 2

    chicken cutlets, (½ pound total), trimmed

  • 1.5

    teaspoons extra-virgin olive oil, divided

  • 5-ounces mushrooms, sliced (*add squash/zucchini/onions)

  • 1-2

    large cloves garlic, minced

  • ¼

    cup white wine

  • 1

    tablespoons lemon juice

  • 1

    TBS chopped fresh parsley

  • 1

    tablespoons capers, rinsed

  • 1

    teaspoons 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. Nutrition Per serving: 397 calories; 9 g fat ( 3 g sat , 3 g mono ); 54 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 28 g protein; 5 g fiber; 544 mg sodium; 609 mg potassium. (extra veggies only add a few more calories) Nutrition Bonus: Selenium (37% daily value), Vitamin C (18% dv), Potassium (17% dv), Iron (16% dv).


Nutrition

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