Chicken Piccata with Pasta and Mushrooms

By angielaine

Ingredients

• 6 oz Angel Hair pasta
• 1/3 cup all purpose flour, divided
• 2 cups chicken broth
• 1/2 tsp salt, divided
• 1/4 tsp pepper
• 1 lb chicken cutlets
• 3 tsp extra virgin olive oil
• 3 cups sliced mushrooms (we like mushrooms)
• 3 garlic cloves, minced
• 1/2 cup white wine
• 2 Tbsp lemon juice
• 1/4 cup fresh parsley
• 2 Tbsp capers
• 2 tsp butter

Preparation

Step 1

Cook pasta according to directions, drain and rinse. Meanwhile, whisk 5 teaspoons flour and chicken 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 non-stick 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 remaining 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 remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in the parsley, capers, butter, and reserved mushrooms. Toss the pasta in the pan. Serve the pasta topped with the chicken.