Chicken Piccata with Pasta & Mushrooms
A delicious meal. Succulent chicken and browned mushroom sauce are served over a bed of angel hair pasta that's also tossed with mushroom sauce.
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | ounces |
angel hair pasta
|
|
⅓ | cup |
all-purpose flour
divided |
|
2 | cups |
chicken broth, low salt
reduced-sodium |
|
½ | teaspoon |
salt
divided |
|
¼ | teaspoon |
black pepper
freshly ground |
|
4 |
chicken cutlets
trimmed |
* | |
3 | teaspoons |
olive oil, extra-virgin
divided |
|
10 | ounces |
mushrooms
sliced |
|
3 | large |
garlic cloves
minced |
* |
½ | cup |
white wine
|
* |
2 | tablespoons |
lemon juice
|
|
¼ | cup |
parsley leaves
chopped fresh |
|
2 | tablespoons |
capers
rinsed |
|
2 | teaspoons |
butter
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
173.4 | ml/g |
angel hair pasta
|
|
79 | ml |
all-purpose flour
divided |
|
473 | ml |
chicken broth, low salt
reduced-sodium |
|
2.5 | ml |
salt
divided |
|
1.3 | ml |
black pepper
freshly ground |
|
4 | each |
chicken cutlets
trimmed |
* |
15 | ml |
olive oil, extra-virgin
divided |
|
289 | ml/g |
mushrooms
sliced |
|
3 | large |
garlic cloves
minced |
* |
118 | ml |
white wine
|
* |
3E+1 | ml |
lemon juice
|
|
59 | ml |
parsley leaves
chopped fresh |
|
3E+1 | ml |
capers
rinsed |
|
1E+1 | ml |
butter
|
Directions
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.
Meanwhile, whisk 5 teaspoons flour and 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 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; keep warm.
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 ¼ teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Measure out ½ 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.