Chicken Piccata with Pasta and Mushrooms (#1225)
Serves
Ready
4
40
Minutes
Prep
Cook
15
Minutes
25
Minutes
Categories
Pastas
Chicken
Main
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Ingredients
- 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
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 1/4 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 1/4 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 1/2 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.
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