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Chicken Piccata with Pasta & Mushrooms

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Chicken Piccata with Pasta and 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 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 ounces angel hair pasta
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cup all-purpose flour
divided
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2 cups chicken broth, low salt
reduced-sodium
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½ teaspoon salt
divided
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¼ teaspoon black pepper
freshly ground
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4 chicken cutlets
trimmed
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3 teaspoons olive oil, extra-virgin
divided
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10 ounces mushrooms
sliced
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3 large garlic cloves
minced
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½ cup white wine
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2 tablespoons lemon juice
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¼ cup parsley leaves
chopped fresh
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2 tablespoons capers
rinsed
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2 teaspoons butter
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Ingredients

Amount Measure Ingredient Features
173.4 ml/g angel hair pasta
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79 ml all-purpose flour
divided
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473 ml chicken broth, low salt
reduced-sodium
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2.5 ml salt
divided
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1.3 ml black pepper
freshly ground
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4 each chicken cutlets
trimmed
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15 ml olive oil, extra-virgin
divided
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289 ml/g mushrooms
sliced
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3 large garlic cloves
minced
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118 ml white wine
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3E+1 ml lemon juice
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59 ml parsley leaves
chopped fresh
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3E+1 ml capers
rinsed
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1E+1 ml butter
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

 

 

Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 26523% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 468mg 20%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 8%
Sugars g
Protein 19g
Vitamin A 8% Vitamin C 15%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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