Chicken Piccata

 Good Wednesday afternoon all!!!! I did some Kitchen Therapy for 'dinner'.....and was panicking! We had thunder and lightening and rain and hail.....and the lights started flickering......and I have an electric stove. Thankfully the power stayed on in my part of town. This was a really light dinner and simple to make.

CHICKEN PICCATA

Makes 4 Servings

1 Serving Using White Wine = 6 PointsPlus™

1 Serving Using Chicken Broth = 5 PointsPlus™

4 boneless/skinless chicken breasts (all visible fat removed)

salt & pepper to taste

3 TBSP light butter

1 cup sliced mushrooms

2 cloves garlic, minced OR 1/2 tsp prepared minced garlic

1/4 cup dry white wine or vermouth OR low-sodium chicken broth

2 TBSP lemon juice

fresh parsley or dried parsley to garnish

 

Place each chicken breast between 2 sheets of plastic wrap. Flatten to just shy of 1/2". Season with salt & pepper.

 

Melt half of the butter in a large non-stick skillet over medium-high heat. Add chicken and brown on both sides; remove from skillet and set aside.

Melt remaining butter in same skillet. Add mushrooms. Cover and cook over high heat until they begin to brown, @2 minutes.

 

Sprinkle with garlic and cook @30 seconds.

 

Add wine (or vermouth or chicken broth) and chicken breasts. Reduce heat and simmer until chicken is cooked through, @7 minutes. Just before removing from heat, add lemon juice.

 

Plate chicken with some mushrooms on top and garnish with parsley.

 

MY SPIN: I used Holland House white cooking wine. And the mushrooms I used were baby portabello mushrooms. And I think the next time I make this I'll put more garlic in it.....but I love garlic!!

 

Enjoy!!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!

Jan