Categories: Chicken - main dish

Ingredients

• 2 1/2Tbsp. cornstarch, divided use
• 1/2 cup water plus 3 Tbsp. water
• Salt and ground black pepper
• 3/4 lb. chicken cutlets
• 2 tsp. olive oil
• 1 cup sliced mushrooms
• 1 tsp. minced garlic
• 1/2 cup dry white wine
• 2 Tbsp. lemon juice
• 2 Tbsp. drained capers
• 2 Tbsp. chopped parsley

Directions

1. Mix 1/2 Tbsp. cornstarch with the 3 tbsp. water and set aside.
2. Place remaining 2 Tbsp. cornstarch on a plate and sprinkle with salt and pepper to taste. Add chicken and roll in the cornstarch, making sure all sides are coated.
3. Heat oil in a skillet over medium-high heat. Add the chicken and brown 2 minutes per side or until chicken reaches an internal temperature of 165 degrees. Transfer to a plate and add the mushrooms and garlic to the skillet. Sauté 2 minutes or until mushrooms are soft. Spoon mushrooms over chicken. Add the white wine to the skillet, scraping up the brown bits in the bottom of the skillet. Add the remaining 1/2 cup water.

4. Bring to a boil and cook 2 minutes. Stir the cornstarch and water and add to the skillet. Cook, stirring constantly, until the sauce is thickened, about 3 minutes. Add the lemon juice, capers and parsley (if using) to the sauce and spoon over the chicken. Serve the chicken over spaghetti.

Email to a friend | Print this recipe | Back