Chicken Piccata with Pasta & Mushrooms
Our piccata, made with chicken breast and served over whole wheat pasta, replicates the rich lemon-caper sauce without the extra butter found in classic Italian piccatas.
- 6 ouncve 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. ground pepper
- 4 chicken breasts
- 3 tsps extra-virgin olive oil, divided
- 1 10-ounce package mushrooms, sliced
- 1/2 cup white wine
- 2 tbsp. lemon juice
- 1/4 cup chopped parsley
- 2 tbsp. capers, rinsed
- 2 tsp. butter
Preparation time 40mins
Cooking time 40mins
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4-6 minutes or according to the package directions. Drain and rinse.
Meanwhile, whick 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 tsp. salt and pepper and dredge both sides in the flour.
Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add chicken and cook until browned and no longer pink in the middle, 2-3 minutes per side.
Heat the remaining 1 tsp. 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 the reserved broth-flour mixture, lemon juice and the remaining 1/4 tsp. salt. Bring to a simmer and cook, stirring, until the sauce thickens, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.