Chicken piccata with fettuccine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Chicken breast halves; boneless skinless (3-oz) |
| Flour;for coating chicken | ||
| Vegetable cooking spray; | ||
| 1 | tablespoon | Margarine; |
| 2 | tablespoons | Flour; |
| 1 | can | Low-salt chicken broth; (14-1/2 oz can) -=OR=- |
| 1 | can | Regular chicken broth; (14-1/2 oz can) |
| ½ | cup | Dry white wine; |
| 2 | tablespoons | Lemon juice; |
| 1 | tablespoon | Parsley; fresh chopped finely |
| 2 | teaspoons | Capers; |
| 12 | ounces | Fettuccine; cooked warm |
Directions
1. Pound chicken with the flat side of meat millet to scant ¼" thickness; coat lightly with flour. 2. Spray a large skillet with cooking spray, until over medium heat until hot. Cook chicken over medium heat to medium-high heat until browned and no longer pink in center, 3 to 5 minutes. Remove chicken from skillet. 3. Melt margarine in skillet; stir in two tablespoons flour and cook over medium heat 1 to 2 minutes. Stir in chicken broth, wine and lemon juice; heat to boiling. Boil, stirring constantly, until slightly thickened, 1 to 2 minutes. 4. Reduce heat and simmer, uncovered, until thickened to medium sauce consistency, about 15 minutes more.
Stir in parsley and capers. 5. Return chicken to sauce. Cook over medium-low until chicken is hot through, 2 to 3 minutes. Serve chicken and sauce over pasta. Source: The San Diego Union-Tribune, Food Section, Jan. 19, 1995 + Skinny Pasta" by Sue Spitler. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By MARY RIEMERMAN On 05-25-95