Chicken Piccata With Pasta and Mushrooms
This chicken piccata replicates the rich lemon-caper sauce without the extra butter found in the classic Italian recipes. Make it a meal by sprinkling freshly grates Parmesan cheese, if desired and serve sauteed zucchini on the side.
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Ingredients:
6 ounces whole-wheat angel hair pasta1/3 cup flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4 to 1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large garlic cloves, minced
1/2 cup white wine
2 Tablespoons lemon juice
1/4 cup chopped fresh parsley
2 Tablespoons capers, rinsed
2 teaspoons 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.
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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 and keep warm.
Heat the remaining 1 teaspoon 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until the 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.
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Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce. Serves 4
