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Re: Chicken for Twiney
I think scotch bonnet would do it some justice.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: jamaica_dreamin</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">I love Italian food and this looks like a much lower cal version of chicken piccata.
<span style="font-weight: bold">CHICKEN PICCATA WITH PASTA & MUSHROOMS</span>
4 servings
Active Time: 40 minutes
Total Time: 40 minutes
<span style="font-weight: bold">Ingredients</span>
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
4 chicken cutlets, (3/4-1 pound total), trimmed
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 tablespoons capers, rinsed
2 teaspoons butter
<span style="font-weight: bold">Preparation</span>
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, 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.
<span style="font-weight: bold">Nutrition per Serving</span>
397 calories
9 g fat ( 3 g sat , 3 g mono )
54 mg cholesterol
45 g carbohydrates
0 g added sugars
28 g protein
5 g fiber
544 mg sodium
609 mg potassium </div></div>
I wonder how this one would taste with a scotch bonnet or red pepper flakes or lots of black pepper
</div></div>
I think scotch bonnet would do it some justice.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: jamaica_dreamin</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">I love Italian food and this looks like a much lower cal version of chicken piccata.
<span style="font-weight: bold">CHICKEN PICCATA WITH PASTA & MUSHROOMS</span>
4 servings
Active Time: 40 minutes
Total Time: 40 minutes
<span style="font-weight: bold">Ingredients</span>
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
4 chicken cutlets, (3/4-1 pound total), trimmed
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 tablespoons capers, rinsed
2 teaspoons butter
<span style="font-weight: bold">Preparation</span>
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, 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.
<span style="font-weight: bold">Nutrition per Serving</span>
397 calories
9 g fat ( 3 g sat , 3 g mono )
54 mg cholesterol
45 g carbohydrates
0 g added sugars
28 g protein
5 g fiber
544 mg sodium
609 mg potassium </div></div>
I wonder how this one would taste with a scotch bonnet or red pepper flakes or lots of black pepper
</div></div>
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