On-AirVirginia This Morning

Actions

Chef K’s Italian Chicken combines elements from two classic Italian dishes

Posted at 1:15 PM, Apr 15, 2015
and last updated 2015-04-17 07:20:52-04

RICHMOND, Va - Williamsburg-based cookbook author and caterer Chef K served up her signature Italian Chicken, a fusion of Italian Picatta and Marsala sauces served over tender chicken breasts. This delicious dish is completed with baby bella mushrooms, capers, and a spritz of fresh lemon juice. You can meet Chef K and get a signed copy of her latest cookbook, ‘Phat Taste! Little Fat,’ on Sunday, April 19th as part of the Southern Women’s Show at Richmond Raceway Complex, located at 600 East Laburnum Avenue. The 24th Annual Southern Women’s Show is Friday, April 17th through Sunday, April 19th. For more information visit www.SouthernWomensShow.com and www.phattastelittlefat.com.

Serves 6

6 thin Chicken Breast Cutlets

Flour for Coating Chicken Breasts

1 Tablespoon Olive Oil

3 Garlic Cloves, finely chopped

1 tsp Garlic Salt

1 cup Dry Marsala Wine

6 Baby Bella Mushrooms, cleaned, stemmed and thinly sliced

3 Tablespoons Capers + 1 Tablespoon Caper Liquid

1½ cup Chicken Broth

¼ cup Fat Free Non Dairy Creamer

2 Tablespoons Unsalted Butter

1 Tablespoon Flour

6 lemon wedges

Coat each chicken breast lightly with flour, set aside. Heat large skillet to medium high. Add 1 Tablespoon olive oil and chopped garlic, sauté for approximately 1 minute. Place chicken breasts into skillet. Cook approximately 2 minutes on each side. Lightly salt one side with garlic salt while cooking. Remove chicken from skillet and set aside.

Decrease skillet heat to medium, add Marsala to skillet and cook to reduce to half. Add mushrooms, capers, and caper liquid. Whisk in chicken broth, non dairy creamer, butter and 1 Tablespoon flour, continuing to whisk and cook 2 minutes more. Return chicken to skillet, reduce heat to low, cover and simmer chicken for 10-15 minutes or when internal temperature of chicken reaches 180 degrees. Remove from heat and serve with lemon wedges over your favorite pasta (cooked to package directions).