>> Saturday, February 25, 2017
The original recipe for this light chicken piccata came from LaaLoosh, a delicious and healthy food blog for people on Weight Watchers. She says one serving is 4 points + in the Weight Watchers system.
I made a few changes, like omitting the wine, since I was making this for our dinner but also taking dinner to a friend who is just recovering from serious surgery.
We don't mind eating lighter as long as it's this easy and tasty!
Ingredients1 tbsp light butter
1 10oz package white mushrooms, sliced
2 large boneless, skinless chicken breasts
1/4 cup flour
1 tsp paprika
Dash salt and pepper
1 tsp oil
2 cups fat free chicken broth
1/2 cup white wine (optional)
1/4 cup fresh lemon juice
4 cloves of garlic, minced
1/4 cup fresh parsley, minced
2 tbsp capers, rinsed
2 tsp cornstarch stirred into 1 tbsp cold water
DirectionsHeat the butter in a large frying pan. Saute the mushrooms, stirring occasionally, for 5 minutes, or until the mushrooms are tender and slightly browned. Set them aside in a separate plate.
Stir together the flour, salt, pepper, and paprika, and place in a shallow plate. Cut the chicken breasts in half, then cut them through the middle to produce 4 thin cutlets. Press them into the flour until they're covered on all sides.
Heat the oil in the pan, then add the chicken and brown on all sides. Add the rest of the ingredients and stir. Bring to a boil, reduce heat, and simmer 15-20 minutes, until the chicken is cooked through and the sauce is thickened.
Serve over rice pilaf or with a side of vegetables.