Chicken Piccata with Spaghetti Squash
Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 2
Total Time: 45 minutes
Servings: 2
Ingredients:
1 spaghetti squash
1/4 cup whipped butter, divided
1 tsp. plus 1/2 tsp. garlic powder
sea salt and black pepper to taste
1/4 cup almond flour
4 boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
1 cup low-sodium chicken broth
1/2 tsp. cornstarch
1/4 cup dry white wine
1/4 cup capers, drained (optional)
1/8 cup lemon juice
1 spaghetti squash
1/4 cup whipped butter, divided
1 tsp. plus 1/2 tsp. garlic powder
sea salt and black pepper to taste
1/4 cup almond flour
4 boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
1 cup low-sodium chicken broth
1/2 tsp. cornstarch
1/4 cup dry white wine
1/4 cup capers, drained (optional)
1/8 cup lemon juice
Directions:
Wash the out side of a whole spaghetti squash and carefully cut 4 holes in the side, about mid-line.
Microwave whole squash for 6 minutes, or until soft enough to cut.
Slice in half, then scoop out and discard seeds.
Put spaghetti squash halves in a large microwave-safe dish.
Add 1/2 cup water, then cover and microwave for 7 minutes, or until soft.
Use a fork to scrape out spaghetti squash strands.
Thoroughly blot dry, with paper towels, removing as much moisture as possible.
Measure out 2 1/2 cups, and place in a medium bowl.
Add 1/8 cup butter, garlic powder, and salt and black pepper, then mix well. Cover to keep warm.
In a pie tin, mix flour with remaining 1/8 cup garlic powder.
Thoroughly coat chicken with the seasoned flour, pressing firmly to help it adhere.
Bring a skillet sprayed with nonstick spray to medium heat.
Cook chicken for about 4 minutes per side, until golden brown and cooked through.
Place chicken over spaghetti squash, and re-cover to keep warm.
To make the sauce, in a small nonstick pot, combine broth with cornstarch, and stir to dissolve.
Add wine, capers, lemon juice, and remaining 1/8 cup butter, then stir well.
Set heat to medium low and stirring frequently, cook until sauce is slightly thickened and bubbly, about 3 minutes.
Pour sauce over chicken and spaghetti squash then serve and enjoy.
Wash the out side of a whole spaghetti squash and carefully cut 4 holes in the side, about mid-line.
Microwave whole squash for 6 minutes, or until soft enough to cut.
Slice in half, then scoop out and discard seeds.
Put spaghetti squash halves in a large microwave-safe dish.
Add 1/2 cup water, then cover and microwave for 7 minutes, or until soft.
Use a fork to scrape out spaghetti squash strands.
Thoroughly blot dry, with paper towels, removing as much moisture as possible.
Measure out 2 1/2 cups, and place in a medium bowl.
Add 1/8 cup butter, garlic powder, and salt and black pepper, then mix well. Cover to keep warm.
In a pie tin, mix flour with remaining 1/8 cup garlic powder.
Thoroughly coat chicken with the seasoned flour, pressing firmly to help it adhere.
Bring a skillet sprayed with nonstick spray to medium heat.
Cook chicken for about 4 minutes per side, until golden brown and cooked through.
Place chicken over spaghetti squash, and re-cover to keep warm.
To make the sauce, in a small nonstick pot, combine broth with cornstarch, and stir to dissolve.
Add wine, capers, lemon juice, and remaining 1/8 cup butter, then stir well.
Set heat to medium low and stirring frequently, cook until sauce is slightly thickened and bubbly, about 3 minutes.
Pour sauce over chicken and spaghetti squash then serve and enjoy.
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