Chicken Piccata with Pasta & Mushrooms

By MaryEllen

Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.

Ingredients

• 6 oz whole-wheat angel hair pasta
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• 1/2 tsp salt, divided
• 1/4 tsp freshly ground pepper
• 4 chicken cutlets, (3/4-1 pound total), trimmed
• 3 tsp extra-virgin olive oil, divided
• 1 10-ounce package mushrooms, sliced
• 3 large cloves garlic, minced
• 1/2 cup white wine
• 2 Tbs lemon juice
• 1/4 cup chopped fresh parsley
• 2 Tbs capers, rinsed
• 2 tsp butter
• Servings: 4
• Author Notes
• Diabetes appropriate

Details

Preparation time 40mins
Cooking time 80mins

Preparation

Step 1

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.

Nutrition Facts
Serving size: 1/4 of a recipe (18.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 545.04
Calories From Fat (15%) 81.7
% Daily Value
Total Fat 9.24g 14%
Saturated Fat 2.63g 13%
Cholesterol 141.97mg 47%
Sodium 859.65mg 36%
Potassium 1096.28mg 31%
Total Carbohydrates 44.94g 15%
Fiber 1.51g 6%
Sugar 1.6g
Protein 66.11g 132%