Wednesday, January 18, 2017


Chicken breasts and mushrooms in a wine sauce over spaghetti and . . . it's dinner in 30 minutes.

8 oz spaghetti
2 boneless chicken breasts, cut in half, lengthwise
Sea salt and freshly ground black pepper
½ cup all-purpose flour
3 T extra-light olive oil or avocado oil, divided
3 T unsalted butter, divided
2 cups sliced cremini mushrooms
2 cloves garlic, minced or pressed
1 cup white wine or dry white vermouth
½ cup chicken stock
Juice of ½ lemon
2 t capers, drained
¼ cup freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
1 T chopped parsley, for garnish

Place chicken between two sheets of plastic wrap on a plastic cutting board and gently pound with a mallet or rolling pin to an even thickness.
Season chicken on both sides with salt and pepper.
Place flour in a shallow bowl and dredge chicken in flour, shaking off excess.
Place dredged chicken back on the cutting board.

In a large skillet, over medium-high heat, add half of the olive oil and butter.
Brown chicken on both sides for about 4 minutes on each side.
Place chicken on a baking sheet and keep warm in a 225 degree F oven.

In the same skillet, over medium-high heat, add the rest of the olive oil and sauté the mushrooms until golden brown, about 10 to 12 minutes.
Add the garlic and sauté another minute.
Add the wine, chicken stock, and lemon juice and cook another couple of minutes.
Add the capers, the rest of the butter, and the Parmigiano cheese.
Season to taste with salt and pepper.

Meanwhile, boil spaghetti in salted water for 7 to 8 minutes.

Add drained spaghetti to 2 warm plates.
Top with chicken cutlets and spoon on the sauce and mushrooms.
Garnish with parsley and lemon slices.

Serves 2

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