Chicken Piccata with Pasta & Mushrooms

Per serving: 397 calories; 9 g fat ( 3 g sat , 3 g mono ); 54 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 28 g protein; 5 g fiber; 544 mg sodium; 609 mg potassium. Nutrition Bonus: Selenium (37% daily value), Vitamin C (18% dv), Potassium (17% dv), Iron (16% dv). Carbohydrate Servings: 3 Exchanges: 2 1/2 starch, 1/2 vegetable, 3 1/2 lean meat
Chicken Piccata with Pasta & Mushrooms
Chicken Piccata with Pasta & Mushrooms

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

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, divided

  • 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

Directions

1.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. 2.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. 3.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. 4.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.

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