I was in the mood for Chicken Scaloppini, but not in the mood for the calories that come with Chicken Scaloppini (this recipe, for example, calls for a pound of butter and has 2,114 calories and 126 grams of fat per serving!). So I figured I would compromise and start with a Cooking Light recipe and add what I needed to in order to get the creamy mouth feel I was looking for. I then realized I didn’t have any boneless chicken in the house, so I ended up substituting pork loin. The pork picatta recipe at Cooking Light didn’t review well, so I ended up using the chicken recipe anyway.
What this means to me is that even though this is technically a Cooking Light recipe, I changed it enough so it’s not exactly “healthy”, although much healthier than the alternative. It’s got the same vibe, at least. I served it with some doctored up Italian green beans, because otherwise hubby wouldn’t eat them (it’s been a struggle trying to get him to eat vegetables lately. This is a compromise, although I like them without all of the extra ingredients). The original Cooking Light recipe for the piccata is below, along with my substitutions in parenthesis. Bear in mind that the nutrition information is for the original recipe.
courtesty Cooking Light
4 (4-ounce) skinned, boned chicken breast halves (I used pork loin)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter or stick margarine, divided (I used 2 tbsp total)
1 teaspoon olive oil
1 1/2 cups dry white wine, divided
2 tablespoons fresh lemon juice (I used 1 tbsp)
2 tablespoons capers
1/2 cup chopped fresh flat-leaf parsley
4 cups hot cooked linguine (about 8 ounces uncooked pasta) (I used quinoa angel hair instead)
(Additionally, I used about 1/4 cup of heavy cream as well, which I added when I mixed in the butter and parsley)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.
Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 2 tablespoons sauce)
CALORIES 389 (13% from fat); FAT 5.5g (sat 1.1g,mono 2.2g,poly 1.4g); PROTEIN 34.3g; CHOLESTEROL 66mg; CALCIUM 43mg; SODIUM 590mg; FIBER 2.8g; IRON 4mg; CARBOHYDRATE 48.4g, 8 WW POINTS
Italian Green Beans
courtesy Recipes Today
16 ounces frozen green beans
1/4 cup Italian-style seasoned breadcrumbs
1/4 cup olive oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese
Cook green beans according to package directions; drain. Place beans in a medium serving bowl, and mix in breadcrumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese and serve.
I finished the dish with some bread (yes, it’s Pillsbury, sue me – I was in a hurry ::laughing::) for a nice well-rounded tasty meal in less than 30 minutes total.