You can make this gourmet-quality recipe without a gourmet level of effort.
Cooking food that you and your whole family love can be challenging when managing myasthenia gravis (MG) symptoms. But this recipe for brown butter chicken piccata with spaghetti squash can bring gourmet deliciousness to your table (and wow your dinner guests) without the extra effort.
Whitney,* a professional chef, often cooks for her dad, John,* who has lived with MG for more than 10 years. After winning Master Chef, she spent much of her career creating easy-to-cook recipes that her dad loves to eat—like this low-effort but showstopping recipe they can cook together. The two of them even got to make this dish on Good Morning America.
My way of preparing the spaghetti squash can be quick and easy .
As a chef and nutritionist, Whitney chose spaghetti squash as the base for this recipe because it has a very soft texture. This makes it an MG-friendly alternative to regular grain-based pasta because it can be easier to eat. And she makes it simple to prepare—the secret is baking the squash strands in the oven to release extra moisture and create a more noodle-like texture. Plus, it's a great ingredient to soak up the delicious brown butter sauce.
Because many of Whitney's recipes are inspired by her dad, she split up the steps so you can tag team with a friend or family member and go at your own pace. Or, if you’re cooking by yourself, you can split the steps up throughout the day to give yourself breaks. Recipes like this can help make cooking with MG more manageable. And if you want to learn more about saving energy outside of the kitchen, you can check out these tips from the MG community.
Happy cooking!
Yields
4 servings
Ingredients
- 1 medium (1.5-lb) spaghetti squash†
- 4 chicken breast cutlets‡
- ¼ cup cornstarch
- ¼ cup regular or gluten-free all-purpose flour
- 2 teaspoons fine sea salt
- 4 tablespoons light olive oil (not extra virgin)
- 4 tablespoons unsalted butter, cubed
- ⅓ cup diced sweet onion§
- 2 garlic cloves, minced§
- 1 lemon, sliced with seeds removed
- Juice of another lemon
- ½ cup white wine (chardonnay or pinot grigio recommended)
- ½ cup unsalted chicken stock
- 2 tablespoons capers
- Chopped chives (optional, for garnish)
†If you prefer, you can substitute your favorite pasta for the spaghetti squash.
‡To save time, you can use boneless, skinless chicken thighs—they’ll cook more quickly than the chicken breast cutlets.
§To save energy, use a food chopper to dice the onion and a garlic press to mince the garlic (or swap in 2 teaspoons of store-bought minced garlic).
Brown Butter Chicken Piccata with Spaghetti Squash
Spaghetti Squash
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Pierce the spaghetti squash a few times with a knife, and microwave the squash on high for 8 minutes, flipping it halfway through cooking. Then, let it cool slightly.
Tip: You can do this step while the chicken is cooking or earlier in the day.
- When the squash is cool enough to handle, cut it in half lengthwise and remove and discard the seeds.
- Using a fork, scrape the inside of the squash to loosen its spaghetti-like strands. Scoop the strands onto the lined baking sheet and spread them in an even layer. Bake for 10 minutes to remove some of their moisture and get a more noodle-like texture.
Tip: You can do this step while the chicken is simmering in the sauce.
Chicken
- Lay out a piece of parchment on your counter. Add the cornstarch, flour and ¼ teaspoon salt. Toss together until combined.
- Season the chicken cutlets with 1 teaspoon of salt.
- One at a time, coat the chicken cutlets in the flour mixture. Be sure to pat the flour mixture onto the chicken to create an even coating.
- Heat a large nonstick skillet over medium to medium-high heat. Add 4 tablespoons oil and heat until it simmers. Then, add the chicken cutlets and cook for 4 to 5 minutes or until the chicken is golden brown.
- Flip the cutlets over and cook for another 2 to 3 minutes or until the chicken is cooked through (the internal temperature should be 165°F). Transfer to a plate.
Sauce
- Remove the skillet from the heat and add the butter. Then, reduce the heat to medium and return the skillet to the burner. Cook for 1 minute, stirring constantly until the butter is light brown in color. Butter can burn quickly, so be sure you stay close for this step.
- Add the diced onion to the skillet and cook for 1 minute. Stir in the garlic and cook for 30 seconds.
- Stir in the lemon juice, white wine and chicken stock. Cook for 1 minute.
- Add the capers, lemon slices and remaining ¾ teaspoon of salt. Stir gently, and then add the chicken cutlets back to the skillet. Reduce heat to medium-low and cook for 6 to 8 minutes to allow the lemon slices to soften and the flavors to build.
To Serve
- Spoon some of the cooked spaghetti squash onto each plate.
- Top with a piece of chicken, lemon slices and the pan sauce.
- Garnish with chopped chives, if desired.
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