Chicken Piccata with Quinoa and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Our piccata, made with chicken breast and served over quinoa, replicates the rich lemon sauce without the extra butter found in classic Italian piccatas. Make it a meal: Sprinkle with freshly grated Parmesan, if desired, and serve sauteed zucchini on the side. Ingredients:
6 ounces quinoa 1/3 cup all-purpose flour, divided |
2 cups reduced-sodium chicken broth |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground pepper |
1 pound chicken cutlets, trimmed |
3 teaspoons extra-virgin olive oil, divided |
10 ounce mushrooms, sliced |
3 garlic cloves, minced |
1/2 cup white wine |
2 tablespoons lemon juice |
1/4 cup chopped fresh parsley |
2 teaspoons butter |
Directions:
1. Cook Quinoa as directed on package.
2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet 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; keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4. Stir in parsley, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the quinoa topped with the chicken and the reserved sauce.
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