Slow Cooker
Chicken Piccata
Whole Wheat Angel Hair with Artichokes
Ingredients
- 1 (8-oz) boneless, skinless chicken breast, halved lengthwise
- ¼ cup all-purpose flour
- 1 Tbsp olive oil
- 1 Tbsp butter
- 3 Tbsp lemon juice
- ¼ cup low-sodium chicken broth
- 2 Tbsp drained capers
- 2 Tbsp chopped fresh parsley
Instructions
- Lightly sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Remove from skillet, and keep warm.
- Add butter to skillet; reduce heat to medium, and cook 2 minutes or until browned.
- Add lemon juice and broth to skillet; cook 3 minutes or until reduced slightly and thickened. Stir in capers and parsley. Serve sauce over chicken.
Side Dish Ingredients
- ½ (16-oz) pkg whole-grain angel hair pasta
- 1 (14-oz) can artichoke hearts, drained and chopped (or use frozen)
- 1 Tbsp white wine vinegar
- 1 Tbsp extra virgin olive oil
- 1 Tbsp chopped fresh parsley
Side Dish Instructions
- Cook pasta according to package directions; drain and return to pot. Toss pasta with remaining ingredients. Season with salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
