This chicken recipe is absolutely delicious! Like I have said before in my blogs, my husband can be a harsh critic when it comes to food and he gives this a double thumbs up. He doesn't even eat leftovers and he wanted to have it again the next night!
I like this recipe because it is made with extra virgin olive oil and just a small amount of butter. Also, you can adjust the flour quantity and it shouldn't make much difference in the flavor. I didn't have the angel hair pasta on hand so I substituted with a penne. Also, It's important to use the cutlets instead of a thick chicken breast.
Enjoy!
Ingredients:
1/3 cup all-purpose flour, divided
2 Cups reduced-sodium chicken broth
1/2 cup white wine
2 Tablespoons lemon juice
1/4 cup chopped fresh parsely
2 tablespoons capers, rinsed
2 teaspoons butter
6 ounces whole-wheat angel hair pasta (or an equivalent)
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground pepper
4 chicken cutlets, (3/4 1 pound total) trimmed. You can have 2-4 chicken cutlets from one chicken breast. Buy them pre-cut at the store if you can.
3 large cloves garlic, minced
1 10-ounce package mushrooms, sliced
Directions:
Start the water boiling and cook pasta according to directions.
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 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, 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.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce and set aside. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
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Susan Jensen is a certified Health Coach and fitness trainer. She helps women find renewed energy and get their bodies back. Her approach is empathetic, but motivating and can coach people from anywhere! Susan has battled her own health roadblocks and prides herself in being successful at helping others work around theirs.
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