Chicken Piccata with Pasta & Mushrooms

By joenelson2516

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

Preparation

Step 1

Cook pasta as directed. 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 with 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, 2-3 minutes per side. Transfer to a plate, keep warm. Heat 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, 1-2 minutes. Stir in reserved broth-flour mixture, lemon juice, and remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring until sauce thickens, about 5 minutes. Stir in parsley, capers, butter, and reserved mushrooms. Measure out 1/2 cup of mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and reserved sauce.