Ellen Bales


This recipe calls for chicken cutlets. If you can't find them, just use boneless, skinless chicken breasts cut into 4-oz. pieces.
Recipe & photo:

★★★★★ 1 vote
35 Min
Stove Top


1/2 pkg
(7 to 8 oz.) whole-wheat angel hair pasta
thin-sliced chicken breasts - or - cutlets (about 1 pound)
1/2 tsp
garlic powder
1/2 tsp
salt, divided
1/2 tsp
freshly ground pepper, divided
1/4 c
all purpose flour
3 Tbsp
extra-virgin olive oil, divided
1 large
shallot, finely chopped
1/2 c
dry white wine
1/2 c
1/4 c
reduced-fat sour cream
2 Tbsp
dijon mustard
2 Tbsp
chopped fresh sage, plus more for garnish


1Bring a large saucepan of water to a boil. Add pasta and cook according to package directions; drain.
2Sprinkle chicken with garlic powder and 1/4 tsp. each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 tsp. flour; discard the rest.
3Heat 2 Tbsp. oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 5 minutes per side. Transfer to a clean plate.
4Reduce heat to medium and add the remaining 1 Tbsp. oil to the pan. Add shallot and cook, stirring, until beginning to brown, about 1 minute. Add the wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 tsp. flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 Tbsp. sage and the remaining 1/4 tsp. each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
5Top the pasta with half the sauce, the chicken, and then the remaining sauce. Garnish with some more sage, if desired.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy