Chicken Piccata— a mushroom, caper, and lemon cream sauce.

If you are saving your carbs for the weekend, this is a semi-healthy option that gives you a cheat meal without a ridiculous amount of calories.

I started by sautéing mushrooms (16oz) in butter (2tbsp) and olive oil (2tbsp) on medium high heat, add a little bit of salt and allow the water to evaporate. I like them a little crispy so try not to stir too much.

While that is going, chop some fresh parsley, zest a lemon then cut in half, you will use the juice later. I’ve also started a pot of boiling water for the noodles.

Remove mushrooms, use 2 tablespoons of olive oil and then sauté the chicken breast. I have cut them in half lengthwise and seasoned with salt, black pepper, and cayenne pepper. I used 2 large chicken breast which ended up as 4 pieces, which was enough for 4 servings if you are watching the portion sizes.

My goal here is to brown the chicken, not cook it all the way through. So I get a good sear, about 4 minutes per side. Then remove from pan and do the second batch.

Once the second set is done, remove and put all together in the same plate.

Start a rue, 2 tbsp of butter and 2 tbsp of flour. Cook on medium high heat until paste like. Then whisk in 1 cup of stock and 1 cup of milk. I used 2%, skim may not work here. But anything else like half and half or cream would be fine.

You really need to whisk it or the milk will separate and not blend well. Hard to see this pic, but it is shiny and thick.

Now I add back the chicken and mushrooms and allow it to cook for about 5-7 minutes on medium heat. If everyone likes capers, add them now. Turn off the stove and squeeze one lemon.

Meanwhile, the noodles have finished. I used angel hair.

Now plate the noodles using a circular twisting motion to make a tall pile of pasta in the middle of the plate.