What's for Dinner? 5/9/2010
-Whole Wheat Spaghetti Noodles
When I was trying to decide what to make for dinner tonight, Chicken Piccata popped into my brain as something that I hadn't made in a very long time. I immediately went to my old faithful recipe website, Cooking Light, and plugged it in the search box. Sure enough, a great looking recipe came up and I just happened to have everything I needed on hand to make it.
It was super delicious! Alex even went so far as to say that this dinner may have been better than the pricey dinner we had last night in San Antonio. Guess that goes to show us not to spend good money on going out to dinner when we can make healthier and better things at home!
I made a couple of minor substitutions to make it even healthier than the original. My edits are in green.
Chicken Piccata with Capers
Source: Cooking Light
Yield: 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce, and 1 1/2 teaspoons parsley)
4 (6-ounce) skinless, boneless chicken breast halves (We just used 2 GINORMOUS chicken breasts)
1/4 cup all-purpose flour (I subbed whole wheat flour)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti (about 8 ounces uncooked) (Subbed whole wheat spaghetti)
2 tablespoons chopped fresh flat-leaf parsley
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
CALORIES 519 (21% from fat); FAT 12g (sat 3.7g,mono 4.9g,poly 1.8g); IRON 4mg; CHOLESTEROL 116mg; CALCIUM 40mg; CARBOHYDRATE 51g; SODIUM 396mg; PROTEIN 48.1g; FIBER 2.3g
Cooking Light, SEPTEMBER 2006