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LaaLoosh Chicken Piccata

LaaLoosh Chicken Piccata

Ingredients
16 ounces boneless, skinless chicken breasts, (I used two 8 ounce breasts, butterflied and cut in half)
1 (10 ounce) package fresh mushrooms, sliced
2 cups fat free chicken broth
⅓ cup whole wheat flour
½ cup white wine
¼ cup fresh lemon juice
1 tablespoon light butter
4 cloves of garlic, minced
¼ cup fresh parsley, minced
2 tablespoons capers, rinsed
1 teaspoon paprika
Salt & pepper

Directions
In a small bowl, whisk 2 tablespoons of flour and 1 cup of broth until smooth. Place the remaining flour in a shallow dish. Season chicken with salt and pepper, then dredge chicken in the flour. Spray a large nonstick skillet with non-fat cooking spray and set over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. Place butter in the pan and set over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 3 minutes. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, the remaining cup of broth, the lemon juice, paprika, and additional salt and pepper. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley and capers. Add in chicken breasts and let simmer on low for about 5 minutes. Serve chicken smothered in sauce, and topped with some additional chopped parsley.

Source : allrecipes.com