Chicken piccata with fettuccine

6 servings

Ingredients

Quantity Ingredient
6 smalls Chicken breast halves; boneless skinless (3-oz)
Flour;for coating chicken
Vegetable cooking spray;
1 tablespoon Margarine;
2 tablespoons Flour;
1 can Low-salt chicken broth; (14-1/2 oz can) -=OR=-
1 can Regular chicken broth; (14-1/2 oz can)
½ cup Dry white wine;
2 tablespoons Lemon juice;
1 tablespoon Parsley; fresh chopped finely
2 teaspoons Capers;
12 ounces Fettuccine; cooked warm

Directions

1. Pound chicken with the flat side of meat millet to scant ¼" thickness; coat lightly with flour. 2. Spray a large skillet with cooking spray, until over medium heat until hot. Cook chicken over medium heat to medium-high heat until browned and no longer pink in center, 3 to 5 minutes. Remove chicken from skillet. 3. Melt margarine in skillet; stir in two tablespoons flour and cook over medium heat 1 to 2 minutes. Stir in chicken broth, wine and lemon juice; heat to boiling. Boil, stirring constantly, until slightly thickened, 1 to 2 minutes. 4. Reduce heat and simmer, uncovered, until thickened to medium sauce consistency, about 15 minutes more.

Stir in parsley and capers. 5. Return chicken to sauce. Cook over medium-low until chicken is hot through, 2 to 3 minutes. Serve chicken and sauce over pasta. Source: The San Diego Union-Tribune, Food Section, Jan. 19, 1995 + Skinny Pasta" by Sue Spitler. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By MARY RIEMERMAN On 05-25-95

Related recipes