If you would like to submit a recipe for me to try (and post about!) please email it to me at rachelsrainbow@live.com

Friday, July 30, 2010

Chicken Piccata


I got this recipe from a weight watcher magazine, and I couldn't believe how good it was!!

4 (6oz) skinless, boneless chicken breast halves

1/2 tsp black pepper

1/4 tsp salt

1/2 c. egg substitute

1 cup Italian-seasoned panko (Japanese breadcrumbs)

1 Tbsp olive oil, divided

1 Tbsp minced shallots

1/4 cup fat free, less-sodium chicken broth

2 Tbsp fresh lemon juice

1 Tbsp capers

2 tsp chophped fresh parsley, divided

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper evenly, dip in egg sub. ; and dredge in panko.

Heat 1 1/2 tsp oil in a large non-stick skillet over med-high heat. Add half of chicken; cook 3 min on each side or until done. remove chicken from pan; keep warm. repeat precedure with remaining oil and chicken. Add shallots to pan, saute 1 min or until tender. Add broth, lemon juice, and capers. Increase heat to high, and cook 1 min. stir in 1 tsp parsley. Spoon sauce evenly over chicken. Sprinkle with remaining 1 tsp parsley.

I served this with angel hair pasta and put some of the sauce on the noodles. Then I served broccoli as a side dish. My whole family enjoyed it (which is saying a lot!)

1 comment:

  1. This is one of my favorite recipes. I found it on allrecipes.com a few months ago and have been making it ever since. My only variation to this recipe is to use fresh spinach instead of canned spinach. It is absolutely yummy! and I add a tablespoon or two more of parmesan to the sauce because i love cheese.. but the original recipe gives you just the right amount, just try and and see if you would like more cheese if you make it.

    4 skinless, boneless chicken breast halves
    1/4 cup butter
    3 teaspoons minced garlic
    1 tablespoon lemon juice
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 tablespoon Italian seasoning
    1/2 cup half-and-half
    1/2 cup grated Parmesan cheese
    2 (13.5 ounce) cans spinach, drained
    4 ounces fresh mushrooms, sliced
    2/3 cup bacon bits
    2 cups shredded mozzarella cheese

    1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
    2. Increase the oven temperature to 400 degrees F (200 degrees C).
    3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
    4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
    5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.