Super Easy Chicken Piccata

Super easy and very delicious Chicken Piccata.    

Ingredients

3 boneless chicken breasts, cut lengthwise to make 6 thin chicken cutlets

1 c. Italian bread crumbs

2 eggs, beaten

3T butter

2 lemons

2 c. chicken broth

2 jars capers (rinsed)

1 box whole wheat angel hair pasta

Parmesan cheese (grated)

Fresh parsley (chopped)

Directions: 

Bring a large pot of water to a boil to cook the pasta. 

Place the butter into a skillet and heat on medium/high. Dip the cutlets into the beaten egg and then dredge the cutlet into the bread crumbs.  Pat the bread crumbs onto each cutlet, so they are really coated.  Place into the skillet and cook for 4 minutes.  Turn the cutlets over and cook another 4 minutes. Remove the cutlets to a plate and cover with foil.  

Add the chicken broth, lemon juice and capers to the skillet.  Stir and scrape all the brown bits from the skillet into the sauce.  Bring the sauce to a boil.  Reduce heat and simmer for about 5 minutes. 

Serve the pasta with a cutlet and some sauce. If desired, garnish with fresh parsley and fresh grated parmesan cheese. 

Serves 6 

Light Shrimp Scampi

Delicious and Healthy Dinner Recipes by rantchic.com

Ingredients: 

-6 ounces multi-grain spaghetti
-1/4 cup multi-grain croutons, crushed
-1/4 cup chopped fresh flat-leaf parsley
-1 1/2 tablespoons grated lemon zest
-1 tablespoon olive oil
-1 shallot, thinly sliced
-1 garlic clove, minced
-1/4 teaspoon crushed red pepper
-3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
-1/4 teaspoon salt
-1/4 cup low-sodium chicken broth
-1/4 dry white wine
-1 tablespoon lemon juice
-6 black pitted and chopped olives such as kalamata (about 1 tablespoon)

Directions: 

1. Cook the spaghetti according to package directions. Drain; set aside.

2. Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.

3. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.

4. Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.

Nutrition per serving:

Calories 330; Total Fat 8.5 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 26 g; Carb 35 g; Fiber 4 g; Cholesterol 130 mg; Sodium 400 mg