We made this for dinner last night and it was DELICIOUS...I thought about it last night and could not wait to have it for my first meal of the day! I got the original recipe from eating well. but changed a few things to make it a little healthier! You must try this tonight...you will love it!
Ingredients:
6 ounces whole-dream fields pasta
5 teaspoons all-purpose flour,
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced (I used baby portobella)
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice (I just used the juice from 1 whole lemon)
1/4 cup chopped fresh parsley (I did not use and was still GREAT)
2 tablespoons capers, rinsed
1 teaspoons butter
5 teaspoons all-purpose flour,
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced (I used baby portobella)
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice (I just used the juice from 1 whole lemon)
1/4 cup chopped fresh parsley (I did not use and was still GREAT)
2 tablespoons capers, rinsed
1 teaspoons butter
Directions:
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.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Season chicken with 1/4 teaspoon salt and pepper. 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; keep warm.
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.
Stir in parsley, capers, 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.
great post, I really like it. Thanks for posting. :)
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