Sometimes it’s hard to find recipes that satisfy the task to be both delicious and healthy, luckily this is one of those rare gems. Chicken piccata is one of my favorite dishes, but usually is is heavily battered and fried then covered in a buttery lemon sauce (what wrong with that, right). This recipe is a little different, it is lightly pan fried, served with whole wheat pasta, and the sauce only has a smidgen of butter in it to add flavor. It is lighter, but it is sooooo good! I hope you enjoy it as much as we did!


Lighter Chicken Piccata   (Print Me)

6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups low sodium chicken broth
1/4 tsp salt, divided
4 chicken breasts, trimmed
3 tsp olive oil, divided
10 ounces mushrooms, sliced
3 cloves garlic, minced
1/2 cup white wine
2 Tbsp lemon juice
1/4 cup chopped fresh parsley
2 Tbsp capers
2 tsp butter

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain, rinse and set aside.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season the chicken with 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.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook until they release their juices and begin to brown (about 5 minutes), stirring occasionally. Transfer to a plate. Add the 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 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in the 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 reserved sauce and cheese if desired.

Source: Eating Well

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