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Fettuccine with Chicken Piccata |
Ingredients * 6 small boneless, skinless chicken breast halves (3 oz each) * Flour * Vegetable cooking spray * 1 tablespoon margarine * 2 tablespoons flour * 1 can (14-1/2 ounces) reduced-sodium chicken broth * 1/2 cup dry white wine or chicken broth * 2 tablespoons lemon juice * 1 tablespoon finely chopped parsley * 2 teaspoons drained capers, optional * 12 ounces fettuccine, cooked, warm Directions 1. Pound chicken with flat side of meat mallet to scant 1/4 inch thickness; coat lightly with flour. Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken over medium to medium-high heat until hot. Cook chicken over medium to medium-high heat until browned and no longer pink in center, 3 to 5 minutes. Remove chicken from skillet. 2. Melt margarine in skillet; stir in 2 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. Reduce heat and simmer, uncovered, until thickened to a medium sauce consistency, about 15 minutes more. Stir in parsley and capers. 3. Return chicken to sauce; cook over medium-low heat until chicken is hot through, 2 to 3 minutes. Serve chicken and sauce over pasta. Nutritional Information (Per Serving) Calories: 301 Protein: 24.3 g Sodium: 175 mg Cholesterol: 43.4 mg Fat: 6 g Carbohydrates: 35 g Exchanges: 2-1/2 Bread, 2 Meat |