Chicken Cutlets with Pasta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 8 oz. bow-tie pasta or corkscrew macaroni
- 1 medium onion
- 1 medium red pepper
- 3/4 lb. Medium-size mushrooms
- salad oil
- 1 1/2 lb. chicken cutlets
- 1/2 tsp. salt
- 3 tbsp. balsamic vinegar
- 2 tbsp. drained capers
- 2 tsp. all-purpose flour
- 1 tsp. sugar
- 1 envelope chicken-flavor bouillon
- Parsley sprigs for garnish
Instructions
- In saucepot, prepare pasta as label directs, but do not use salt in water; drain. Return pasta to saucepot; keep warm.
- Meanwhile, dice onion and red pepper. Thickly slice mushrooms. In nonstick 12-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook onion and red pepper until tender. Remove to bowl.
- In same skillet over medium-high heat, cook mushrooms until mushrooms are golden and all liquid has evaporated. Remove mushrooms to bowl with red-pepper mixture.
- If chicken cutlets are not evenly thin, pound to 1/8-inch thickness. Cut chicken cutlets into 3" by 2" pieces; sprinkle with salt. In same skillet over medium-high heat, in 1 tablespoon additional hot salad oil, cook chicken cutlets, a few at a time, 2 to 3 minutes until chicken loses its pink color throughout. Remove chicken cutlets to bowl with pepper mixture.
- In cup, with fork, mix balsamic vinegar, capers, flour, sugar, chicken bouillon, and 1 cup water until blended. Stir balsamic-vinegar mixture into skillet; heat to boiling. Return chicken-and-pepper mixture to skillet; heat through.
- Serve pasta on platter with chicken mixture. Garnish with parsley sprigs.
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