CHICKEN PICCATA

CHICKEN PICCATA

Preparation Time: 20 minutes


Cook Time: 10 minutes


Ingredients:

1/2 box Dreamfields Angel Hair

4 boneless, skinless chicken breast halves (about 1 pound)

1/3 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 tablespoon butter

1/3 cup chopped green onions

2 cloves garlic, minced

1/2 cup dry white wine or chicken broth

1/4 cup fresh lemon juice

1 tablespoon capers

2 tablespoons chopped fresh parsley

Shredded Parmesan cheese

Directions:

1.Place chicken pieces between two pieces of plastic wrap. Using meat mallet, pound chicken to even thickness (about 1/2 inch thick).

2.Combine flour, salt and pepper. Lightly coat chicken pieces with flour mixture; shake off excess.

3.In large skillet, heat olive oil and butter over medium-high heat. Cook chicken about 5 to 6 minutes, turning once, until chicken is golden brown and cooked through. Remove from skillet; set aside.

4.Add green onions and garlic to skillet; cook and stir 1 minute. Stir in wine, lemon juice, capers and any pan juices from the chicken. Bring to boil. Reduce heat; simmer 1 to 2 minutes.

5.Meanwhile, cook pasta according to package directions. Drain.

6.Serve chicken with pasta; pour sauce over top. Sprinkle with parsley and Parmesan cheese.

Makes 4 servings.
Nutrition information (1/4 of recipe): 445 calories; 32 g protein; 16 g digestible carbohydrates*; 13 g total fat; 4 g saturated fat; 74 mg cholesterol; 450 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 46 g carbohydrate. For more information go to www.DreamfieldsFoods.com.