Tuesday, February 28, 2012

Chicken & Mushroom Piccata

I’ve been making a lot of chicken lately, mostly because I’ve been getting in on the BOGO deals at my grocery store…but also because it’s definitely a healthy option.

This recipe went together very quickly and was so good, especially if you like tangy and savory dishes. This was a bit of a heavier piccata sauce because of the mushrooms, but they added a yummy kick. I served it over pasta (Ronzoni Smart Taste Angel Hair) for a great weeknight meal that’s so delicious it feels like you’re eating at a restaurant, but less cost and waayyy healthier!

1 teaspoon salt (or less; it’s just for seasoning)
1 tsp garlic powder or garlic and herb seasoning (I have pre-made a mixture of garlic salt, pepper, red pepper flakes and dried parsley and use it a lot)
1/2 teaspoon paprika
6 skinless, boneless chicken breast halves
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/4 cup chopped onion
2 cloves garlic, minced
1 1/2 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoon capers

It’s best to use cutlets or pound thin any larger chicken breasts.

Season both sides of the chicken breasts with salt, garlic powder and paprika.

In a large skillet, heat butter over medium high heat. Sauté chicken pieces until golden brown. Add mushrooms and onion and sauté for 3 to 5 minutes.
In a medium bowl combine the broth, wine, lemon juice and cornstarch and mix together.
Add capers to the pan. Reduce heat to medium low and pour liquid mixture over chicken and mushrooms.
Allow chicken to simmer for 10 minutes or until cooked through and juices run clear.

Serve with veggies, pasta or rice.

Serves 6
Calories 242 / Carbs 9g / Fat 9g / Protein 22g / Fiber 1g / Sodium 1426mg

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