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The Simple Skillet | Chicken Piccata Pasta

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Chicken Piccata Pasta


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

The whole family enjoyed this one. You can eliminate the mushrooms for the kids.

Ingredients

8 ounces pasta shells or penne

1 pound chicken breast, boneless and skinless

1 egg(s), large

1/3 cup bread crumbs, Italian herb flavored

1 tablespoon canola oil or vegetable oil

2 cups mushrooms, Crimini or button or combo, sliced

1 teaspoon garlic, bottled minced

2 tablespoons capers, with brine

1 lemon(s)

1 tablespoon butter

1 tablespoon flour, all purpose

1 1/2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1/4 teaspoon pepper, black, ground

1/4 cup parmesan cheese, grated

Preparation

Bring a large pot of water to a boil over high heat and cook pasta according to package directions (about 8 minutes). Beat egg in a medium bowl and set aside. Spread bread crumbs on a plate for dredging. Pound chicken breasts to about a quarter inch thickness or slice into thin medallions. Heat canola oil in a large skillet over medium to medium high heat. Dip chicken in egg, then in bread crumbs to lightly coat both sides. Place chicken in skillet in a single layer and cook for 3 to 4 minutes per side until cooked through and golden brown. Remove chicken and place on a plate. Add butter to skillet and stir. Add mushrooms and garlic and cook over medium heat for about 3 minutes. Add flour and stir until flour is incorporated. Add the juice from the lemon, capers, and black pepper. Slowly add chicken broth while stirring. Bring to a low boil and reduce heat to a simmer. Cook for about 3 minutes until sauce thickens. Cut chicken breasts into bite sized pieces and add to skillet. Add pasta and stir. Serve with parmesan cheese on top.

Nutrition

Per Serving About: 490 calories, 12 g fat, 4 g saturated fat, 0 g trans fat, 41 g protein, 53 g carbohydrates, 3 g dietary fiber, 820 mg sodium


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