LaaLoosh Chicken Piccata

By SMorrissey

Your family will love this delicious creamy LaaLoosh Chicken Piccata dish! Serve it with a side of your favorite vegetables and a glass of white wine for the adults.

Ingredients

• 16 ounces chicken breasts, boneless, skinless (I used two 8-ounce breasts, butterflied and cut in half)
• 1 (10-ounce) package fresh mushrooms, sliced
• 2 cups fat free chicken broth
• 1/3 cup whole wheat flour
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 1 tablespoon light butter
• 4 cloves of garlic, minced
• 1/4 cup fresh parsley, minced
• 2 tablespoons capers, rinsed
• 1 teaspoon paprika
• Salt & pepper

Preparation

Step 1

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.