Ingredients:
2 tbsp chopped scallion
1 tbsp lemon juice
2 tbsp dry white wine
3 tbsp chopped fresh parsley
2 tsp Dijon mustard
1/4 cup chicken broth
Cooking spray
4 1/4 pound skinless, boneless chicken breast halves, flattened to 1/4-inch thickness
2 tsp EVOO
1 tbsp light margarine
1/4 tsp salt
1/8 tsp black pepper
3 cups cooked angel hair pasta
Directions:
1. In a small bowl, combine scallion, lemon juice, wine, parsley, mustard, and broth. Mix well and set aside.
2. Coat a large nonstick skillet wirh cooking spray and place over high heat. Add chicken and cook for 2 minutes. Turn and cook for 2 1/2 minutes longer. Set aside.
3. Reduce heat to medium-high, add scallion mixture, and stir until smooth, scraping bottom and sides. Stir in oil, margarine, salt, and pepper. Blend well. Pour sauce over chicken, arrange pasta around chicken, and serve immediately.
Comments:
I skipped the wine (used extra chicken stock instead) and cut the chicken into bite-sized pieces rather than pounding it - my chicken was weird shaped. I also used regular spaghetti rather than angel hair.
This was pretty easy. But watch out - the scallion sauce gets hot really quickly once you add it to the pan. It's a nice balance of mustard/lemon/onion flavors. Even Adam liked it!
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