More Photos of Baby Caston

More photos of Baby Caston are posted on Tiffany Kelley's blog....take a look at our big boy!

I've had a couple of folks ask if I'm cooking as much anymore with the new little one- the answer is yes! I've just been busy with work and baby time it's been a little difficult to keep up with my blogs and other social media sites. But I'm learning how to get more done with an infant more and more each day....plus the little man is on a pretty good schedule now and gives mama time to get her work done.

Here's a new recipe that we really enjoy around our house. With just having a baby, I'm now trying to get back into "prebaby" shape. This recipe is sure to please not only the taste buds, but also the waist. Most Chicken Piccate recipes are made with a fatty, rich cream sauce- but this recipe is just the opposite- and tastes just as good.

Chicken Piccata with Pasta and Mushrooms
Recipe courtesy EatingWell.com

6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.