chicken piccata with whole wheat pasta, capers, mushrooms and spinach.

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chicken piccata with whole wheat pasta, capers, mushrooms and spinach.

RECIPE:(serves 4)
1 package thinly sliced chicken breast
8 oz whole wheat pasta
2 cups fresh spinach leaves
2 cups sliced mushrooms
1 clove minced garlic
1 lemon
1/4 cup skim milk
1 cup dry white wine (i used sauvignon blanc)
1 tablespoon cornstarch + 1 teaspoon very cold water
olive oil
1/4 cup whole wheat flour
1 tablespoon black pepper
1 teaspoon parsley flakes
1/4 cup egg whites
1 tablespoon capers

mix on a plate flour, parsley and black pepper

for the chicken:
dip each chicken breast into egg whites
coat each one in flour mixture

heat a medium pan on medium-high heat with 1 and 1/2 tablespoons olive oil
let pan get hot then put chicken in pan, should sizzle!
let chicken brown on one side and flip
wait about 3-4 minutes and chicken should be done 🙂
put the chicken aside on a separate plate with paper towels

de-glaze the pan:
add white wine to pan and scrape the bottom of the pan to get the brown essence off from the chicken
add 1/4 cup skim milk
add capers
add your cornstarch mixed with very cold water and DO NOT stop stirring until sauce becomes thick like a gravy
sauce is done!
add the chicken back to the sauce so it can soak up the flavor

boil a large pot of water with 1 teaspoon salt
cook the pasta as instructed
drain pasta and put back into pot
add 1 tablespoon olive oil and mix so it doesn’t stick

for the mushrooms and spinach:
add 1 tablespoon olive oil to a medium pan on medium heat
add minced garlic
wait about 2 minutes and add mushrooms
wait until mushrooms are about half way done then add spinach
when spinach is wilted your veggies are finished!

pile everything on your plate and enjoy with a broiled sliced lemon as garnish hehe 🙂

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