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Chicken Piccata - Lowfat Version
Prep Time: 20; Minutes ; Cost: $
Servings: 4 ; Difficulty Level: 2
Ingredients
- 1/4 cup all-purpose flour
- Four 3-ounce chicken cutlets
- 1-1/2 cups shiitake mushrooms, cleaned, stemmed, and sliced
- Olive oil cooking spray
- Salt to taste
- 1/2 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
Directions
- Put the flour onto a plate. Pat the chicken in the flour to coat very lightly all over.
- Preheat a large non-stick skillet over medium heat. Add the mushrooms and cook until they begin to soften, 2 to 3 minutes. Push the mushrooms to one side of the pan with a wooden spoon. Spray each cutlet lightly on both sides with the olive oil and place them in the pan in a single layer. Cook until the edges are cooked and firm, 1 to 2 minutes. Turn the cutlets and allow them to cook through, about 2 minutes longer. Lightly salt the chicken, add the wine, and continue to cook until you can no longer smell the wine, about 2 minutes more. Stir in the lemon juice and remove from the heat.
- Sprinkle the parsley over individual servings as a garnish.
Nutritional Information Per Serving:
Calories per serving: 174.1; Fat per serving: 0.74 grams
Source: 99% Fat-Free Italian Cooking
Author: Barry Bluestein
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