Chicken Piccata with Pasta and Mushrooms
A delicious meal. Succulent chicken and browned mushroom sauce are served over a bed of angel hair pasta that's also tossed with mushroom sauce.
angel hair pasta
chicken broth, low salt
olive oil, extra-virgin
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 ¼ 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 ¼ 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 ½ 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.