Chicken Piccata with Pasta and Mushrooms (#1225)

Pastas Chicken Main
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  • 6 oz Angel Hair Pasta
  • 1/3 cup All-Purpose Flour divided
  • 2 cups Low Salt Chicken Broth reduced-sodium
  • 1/2 tsp Salt divided
  • 1/4 tsp Black Pepper freshly ground
  • 4 Chicken Cutlets trimmed
  • 3 tsp Extra-Virgin Olive Oil divided
  • 10 oz Mushrooms sliced
  • 3 large Garlic Cloves minced
  • 1/2 cup White Wine
  • 2 tablespoons Lemon Juice
  • 1/4 cup Parsley Leaves chopped fresh
  • 2 tablespoons Capers rinsed
  • 2 tsp Butter


  1. Bring a large pot of water to a boil.
  2. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions.
  3. Drain and rinse.
  4. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth.
  5. Place the remaining flour in a shallow dish.
  6. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.
  7. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
  8. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side.
  9. Transfer to a plate; keep warm.
  10. Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
  11. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate.
  12. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes.
  13. 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.
  14. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce.
  15. Toss the pasta in the pan with the remaining sauce.
  16. Serve the pasta topped with the chicken and the reserved sauce.
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