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    Fettuccine with Chicken Piccata


    Source of Recipe


    Internet


    List of Ingredients


    • 6 small boneless, skinless chicken breast halves (3 oz. each)
    • Flour
    • Vegetable cooking spray
    • 1 Tbsp. margarine
    • 2 Tbsp. flour
    • 1 can (14-1/2 oz.) chicken broth
    • 1/2 c. dry white wine
    • 2 tbsp. lemon juice
    • 1 tbsp. finelly chopped parsley
    • 2 tsp. drained capers, optional
    • 12 oz. fettuccine, cooked, warm


    Instructions


    1. Pound chicken with flat side of meat mallet to 1/4" thickness; coat lightly with flour.
    2. Spray large skillet with cooking spray; heat over medium heat until hot.
    3. Cook chicken over medium to medium high heat until browned and no longer pink in center, 3-5 min. Remove chicken from skillet.
    4. Melt margarine in skillet; stir in 2 tbsp. flour and cook over medium heat 1-2 min. Stir in chicken broth, wine and lemon juice; heat to boiling and stir constantly until slightly thickened, 1-2 min. Reduce heat and simmer, uncovered, until thickened to a medium sauce consistency, about 15 min. more.
    5. Stir in parsley and capers.
    6. Return chicken to sauce; cook over medium-low heat until chicken is hot, 2-3 min. Serve chicken and sauce over pasta. Makes 6 servings.
    7. Calories/serving: 301; Cholesterol: 43.4 mg.; Carbs: 35 g.
 

 

 

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