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.
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
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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