So like many bloggers…and many many women out there…I am obsessed with Pinterest. I have found such great ideas, recipes, clothes, tips, etc. Today’s post is for one of the very first recipes I found on Pinterest and tried out. Like any recipe it required some adjusting to get it just right, but last night when I made it Hubby & I both agreed that I had hit the mark! The original recipe, “Creamy Grilled Chicken Piccata”, calls for you to grill the chicken but since I didn’t plan ahead to make this I didn’t have a chance to marinade the chicken and thus I just decided to go ahead and make it in a pan. I used all fresh ingredients (no dried herbs, please!!!!) so if you do substitute dried you can just add the dry herbs (ex. basil, garlic powder) directly to the flour, rather than blending them like the directions below. I’ve also made a “slimmed down” version of this which tasted great, as well. Hubby didn’t even know it was “healthified”, which is my test for how good my “slimmed down sensations” really are (trust me, he usually can tell right away when I make it low-fat). Too make it healthier use whole wheat pasta, fat free half & half, light butter, and only 1/2 cup of cheese and you can use a non-stick pan to eliminate the need for olive oil, or you can grill your chicken like the original recipe calls for.
Make this for a quick and easy weeknight meal or for date night in with your Honey! You won’t be disappointed!!
Creamy Chicken Piccata
(Modified from Plain Chicken)
2 boneless skinless chicken breasts (approx. 8 oz. each)
1/4 cup flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup egg substitute, such as Egg Beaters (or 1 egg)
1/2 cup fresh basil leaves, packed
2 cloves garlic, minced
2 cups fresh pasta, such as penne or gemelli (if you don’t want to make your own it is available in the dairy or deli refrigerated section of the grocery store)
2 tbsp. butter
1/2 cup heavy cream
2 tbsp. capers, rinsed & drained
1/2 cup parmesan cheese
1/4 cup asiago cheese (or other cheese of your choice)
- Prepare the chicken by pounding to about 1/4″ thick. In a shallow dish or plate combine the flour, salt & pepper. Combine the juice of 1 lemon, the egg substitute, 1/4 cup basil, and 1 clove of garlic in a blender. Blend on high for a few seconds to combine all ingredients, making sure the garlic is finely chopped. Pour this into another shallow dish or plate.
- Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water and drain the pasta. Set aside until ready to use.
- Heat the olive oil in a large skillet.
- Dredge the chicken in the flour mixture, making sure to coat well and shaking off any excess. Next, dredge the chicken through the egg mixture, shaking off any excess.
- Place the chicken in the heated oil and cook for about 5 minutes per side or until internal temperature reaches 165 degrees F. (If chicken gets done before sauce cover with foil and place in an oven on the “warm” setting (around 170 degrees F).
- To make the sauce, melt the butter in a saucepan over medium heat (I used the same pan that I used to cook the pasta). Add 1 clove of minced garlic and cook just until fragrant (about 30 seconds to 1 minute). Add the juice of 1 lemon. Next add the heavy cream by whisking in and continuing to whisk until heated through. Whisk in the cheese, stirring until cheese has melted. Once sauce has thickened (should just coat the back of a spoon) add the capers and basil and stir until just combined. If sauce is too thick add some of the reserved pasta water a little bit at a time until you reach desired consistency. Last, add the pasta and stir to coat well.
- Serve about 1 cup of pasta in a bowl and place one chicken breast over the top. Sprinkle with freshly grated parmesan cheese.