Chicken Piccata with Spinach Strawberry Salad

Amt Measure Ingredient Cal Carb Pro Fat GI
3/4poundchicken breast meatchicken breast meat392.90295770
3 - 3/4teaspoonbutter without saltbutter without salt127.2011290
3 - 3/4teaspoonolive oilolive oil149.2001520
1/4cupunbleached all purpose white flourunbleached all purpose white flour113.89513375
1/4cuplemon juicelemon juice13.4171120
3 - 5/8cup + 3 tablespoonChicken StockChicken Stock77.1156200
1 - 1/4teaspoonsaltsalt00000
1ounceblack pepperblack pepper71.2731280
2 - 1/2eachraw spinachraw spinach00000
6 - 1/2eachFarfalle Noodles (Bowtie)Farfalle Noodles (Bowtie)000058
2 - 1/2tablespooncreamy poppyseed salad dressingcreamy poppyseed salad dressing164.64021240
2 - 1/2tablespoonfresh parsleyfresh parsley3.421115
Totals: 1128 Calories Balance: 22-34-44 1117.3 246 387 495 40

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Active Time: 30 minutes

Total Time: 45 minutes

Heat oil and butter in deep skillet.

Butterfly chicken breast. Dredge chicken in half the flour. Brown chucken in butter-oil mixture.

Remove chicken from skillet. Whisk into skillet the remaining flour to form a rue. Whisk in salt, pepper, chicken stock and lemon juice. Simmer until it begins to thicken.

Add drained capers. Return chicken to skillet. Cover and simmer for an additional 15 minutes, until chicken is cooked through.

Make a salad of spinach and strawberries tossed with poppyseed dressing. Cook pasta per package directions while chicken is simmering.

Plate pasta with chicken. Spoon sauce over chicken and pasta.

Garnish with minced parsley (optional)