Rachael Ray's Chicken Piccata Toss

Name: Rachael Ray''s Chicken Piccata Toss Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound chicken breast tenders cut into 1-inch pieces; Salt and pepper; 1 1/2 tablespoons butter (I used Land-o-lakes Butter with Canola oil light); 4 cloves garlic chopped; 2 shallots chopped; 2 tablespoons all-purpose flour; 1/2 cup white wine; 1 lemon juiced; 1 cup 99% fat free chicken broth or stock; 3 tablespoons capers drained; 1/2 cup flat-leaf parsley chopped; 1 pound wheat penne rigate pasta cooked to al dente; Chopped or snipped chives for garnish

Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 tablespoon extra-virgin olive oil 1 pound chicken breast tenders, cut into 1-inch pieces Salt and pepper 1 1/2 tablespoons butter (I used Land-o-lakes Butter with Canola oil light)4 cloves garlic, chopped 2 shallots, chopped 2 tablespoons all-purpose flour 1/2 cup white wine 1 lemon, juiced 1 cup 99% fat free chicken broth or stock 3 tablespoons capers, drained 1/2 cup flat-leaf parsley, chopped 1 pound wheat penne rigate pasta, cooked to al dente Chopped or snipped chives, for garnish

Directions

Heat a deep nonstick skillet over medium high heat. Add a half tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another half tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Number of Servings: 4

Recipe submitted by SparkPeople user BAM0827.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving