How to Make Healthy Chicken Piccata
For our healthy makeover of chicken piccata, we use plenty of fresh mushrooms and parsley to amp up flavor. Whole-wheat pasta adds extra fiber and nutrients. This classic chicken recipe is perfect for a quick and healthy weeknight dinner.
For our healthy makeover of Chicken Piccata, we use plenty of fresh mushrooms and parsley to amp up flavor. And whole-wheat pasta adds extra fiber and nutrients. First, add 6 ounces whole-wheat angel hair pasta to a large pot of boiling water and cook until tender, about 4 to 6 minutes. Drain and rinse. Meanwhile, place 5 teaspoons flour and 2 cups reduced-sodium chicken broth in a small bowl and whisk until smooth. Set the bowl aside. Next, place 1/4 cup flour in a shallow dish. Season 4 trimmed chicken cutlets with 1/4 teaspoon salt and pepper. Dredge both sides in the flour. Then, in a large nonstick skillet , heat 2 teaspoons extra-virgin olive oil over medium heat. Add the chicken and cook until browned and no longer pink in the middle, about 2 to 3 minutes per side. Transfer to a plate, cover and keep warm. Now add 1 teaspoon oil to the pan and heat over medium-high heat. Add 10 ounces sliced mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. [MUSIC] Add 3 minced large garlic cloves and 1/2 cup of white wine to the pan and cook until reduced by half, about 1 to 2 minutes. Stir in the broth-flour mixture, 2 tablespoons lemon juice and 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Next, stir in 1/4 cup chopped fresh parsley, 2 tablespoons rinsed capers and 2 teaspoons butter. Then, stir in the mushrooms. Set aside half a cup of the sauce. Add the pasta to the pan and toss with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce. Find this recipe and more healthy recipes on eatingwell.com.