Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 sm Chicken breast halves;
-boneless skinless (3-oz)
Flour;for coating chicken
Vegetable cooking spray;
1 tb Margarine;
2 tb Flour;
1 cn Low-salt chicken broth;
-(14-1/2 oz can) -=OR=-
1 cn Regular chicken broth;
-(14-1/2 oz can)
1/2 c Dry white wine;
2 tb Lemon juice;
1 tb Parsley; fresh chopped
-finely
2 ts Capers;
12 oz Fettuccine; cooked warm

1. Pound chicken with the flat side of meat millet to scant 1/4"
thickness; coat lightly with flour. 2. Spray a large skillet with
cooking spray, until over medium heat until hot. Cook chicken over
medium heat to medium-high heat until browned and no longer pink in
center, 3 to 5 minutes. Remove chicken from skillet. 3. Melt
margarine in skillet; stir in two tablespoons flour and cook over
medium heat 1 to 2 minutes. Stir in chicken broth, wine and lemon
juice; heat to boiling. Boil, stirring constantly, until slightly
thickened, 1 to 2 minutes. 4. Reduce heat and simmer, uncovered,
until thickened to medium sauce consistency, about 15 minutes more.
Stir in parsley and capers. 5. Return chicken to sauce. Cook over
medium-low until chicken is hot through, 2 to 3 minutes. Serve
chicken and sauce over pasta. Source: The San Diego Union-Tribune,
Food Section, Jan. 19, 1995 + Skinny Pasta" by Sue Spitler. Brought
to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By MARY RIEMERMAN On 05-25-95

Browse by categories