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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 452.4
  • Total Fat: 14.1 g
  • Cholesterol: 60.1 mg
  • Sodium: 820.7 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 33.4 g

View full nutritional breakdown of Chicken Piccata with Mushrooms (modified from Eating Well) calories by ingredient
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Chicken Piccata with Mushrooms (modified from Eating Well)

Submitted by: KELLYAM42


Number of Servings: 4

Ingredients

    6 ounces whole-wheat angel hair pasta
    1/3 cup all-purpose flour, divided
    2 cups reduced-sodium chicken broth
    1/2 teaspoon salt, divided
    1/4 teaspoon freshly ground pepper
    1 lb boneless skinless chicken breast
    3 teaspoons extra-virgin olive oil, divided
    1 10-ounce package mushrooms, sliced
    3 large cloves garlic, minced
    1/2 cup white wine
    2 tablespoons lemon juice
    1/4 cup chopped fresh parsley
    2 teaspoons butter

Directions

1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2. 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 the 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.
3. 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.
4. Stir in parsley, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Serving Size: Makes 4 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user KELLYAM42.





TAGS:  Poultry |

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