Mushroom Chicken Piccata Pasta

Serving Size: 4

 

Ingredients
     4 chicken breasts (about 1 1/2 lbs.)
     3/4 cup all-purpose flour
     2 cups chicken broth, low-sodium
     sea salt and pepper, to taste
     2 tablespoons olive oil
     3 tablespoons unsalted butter
     1 10 oz. package baby bella mushrooms, thinly sliced
     3 large garlic cloves, minced
     ½ cup white wine
     ¼ cup fresh chopped parsley
    
Post Freezing Ingredients
     16 oz. Capellini pasta (or angel hair)
    

Recipe Directions
1. In a small bowl combine 6 teaspoons of flour and chicken broth, whisk until smooth.
2. Season chicken with salt and pepper to taste. Put remaining flour in a shallow dish. Dredge both sides of the chicken in the flour.
3. Heat 1 tablespoon of olive oil in a medium skillet. Add the chicken and cook until the middle is no longer pink, about 3 minutes on each side. Transfer to plate and set aside.
4. Add remaining olive oil to skillet. Add the mushrooms and cook until they begin to brown, about 5 minutes. Transfer to plate.
5. Add garlic and wine to skillet, cook for 2 minutes. Stir in the chicken broth mixture and salt to taste. Simmer for about 5 minutes, stirring it continually. Add parsley, butter, and mushrooms. Then add the chicken breasts.

 

Freezing Directions
- Once the chicken has cooled place in freezer bags or freezer safe containers.
- Remember to freeze only the portions you plan to defrost at one time.

- Freeze for 2-3 months.

 

Defrosting Directions
1. Remove from freezer bag or container.
2. Place on microwave safe dish and defrost on medium.
or
1. Remove from freezer and place in refrigerator for approximately 24 hours.
2. Once defrosted place in skillet and heat thoroughly.

 

- Prepare pasta as directed on package and serve with chicken on top.