Chicken Piccata with Pasta & Mushrooms

Name: Chicken Piccata with Pasta and Mushrooms
Yield: 4
Cuisine: Fusion
Ingredients: angel hair pasta; flour; chicken broth, low salt; salt; black pepper; chicken cutlets; olive oil, extra-virgin; mushrooms; garlic cloves; white wine; lemon juice; parsley leaves; capers; butter

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.

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min

Low Cholesterol, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
6	ounces	angel hair pasta
⅓	cup	all-purpose flour divided
2	cups	chicken broth, low salt reduced-sodium
½	teaspoon	salt divided
¼	teaspoon	black pepper freshly ground
4		chicken cutlets trimmed	*
3	teaspoons	olive oil, extra-virgin divided
10	ounces	mushrooms sliced
3	large	garlic cloves minced	*
½	cup	white wine	*
2	tablespoons	lemon juice
¼	cup	parsley leaves chopped fresh
2	tablespoons	capers rinsed
2	teaspoons	butter

Ingredients

Amount	Measure	Ingredient	Features
173.4	ml/g	angel hair pasta
79	ml	all-purpose flour divided
473	ml	chicken broth, low salt reduced-sodium
2.5	ml	salt divided
1.3	ml	black pepper freshly ground
4	each	chicken cutlets trimmed	*
15	ml	olive oil, extra-virgin divided
289	ml/g	mushrooms sliced
3	large	garlic cloves minced	*
118	ml	white wine	*
3E+1	ml	lemon juice
59	ml	parsley leaves chopped fresh
3E+1	ml	capers rinsed
1E+1	ml	butter

Directions

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.