Healthy Recipes - Chicken Piccata with Pasta & Mushrooms

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Chicken Piccata with Pasta & Mushrooms

EW (Test Kitchen)

Our piccata, made with chicken breast and served over whole-wheat pasta, replicates the rich lemon-caper sauce without the extra butter found in classic Italian piccatas. Make it a meal: Sprinkle with freshly grated Parmesan, if desired, and serve sauteed zucchini on the side.

Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Low Sat Fat, Low Cholesterol, Low Sodium, High Potassium, Heart Healthy

Ingredients:

Chicken Piccata with Pasta & Mushrooms
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour , divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt , divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil , divided
1 10-ounce package mushrooms , sliced
3 large cloves garlic , minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers , rinsed
2 teaspoons butter

Steps:

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; 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)

Calories - 401
Carbohydrates - 46
Fat - 8
Saturated Fat - 2
Monounsaturated Fat - 3
Protein - 30
Cholesterol - 57
Dietary Fiber - 4
Potassium - 750
Sodium - 477
Nutrition Bonus - Nutrition bonus: Vitamin C (20 daily value), Fiber (16 dv).

Related Links:

• Romaine Salad with Chicken, Apricots & Mint
• More Quick and Healthy Chicken Recipes and Tips

EatingWell

This news arrived on: 06/17/2008

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