Chicken Piccata with Pasta & Mushrooms
Ingredients
- 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
- 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
Preparation
- 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; cover and 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.
