Chicken Piccata with Pasta & Mushrooms

Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.

Recipe from EatingWell
Ingredients
  • 6   ounces whole-wheat angel hair pasta
  • 1/3  cup all-purpose flour, divided
  • 2   cups reduced-sodium chicken broth
  • 1/2  teaspoon salt, divided
  • 1/4  teaspoon freshly ground pepper
  • 4   chicken cutlets, (3/4-1 pound total), trimmed
  • 3   teaspoons extra-virgin olive oil, divided
  • 1  10  ounce package mushrooms, sliced
  • 3   large cloves garlic, 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
1. 
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.
2. 
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; cover and keep warm.
3. 
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.
4. 
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.

nutrition information

Per Serving: cal. (kcal) 397, Fat, total (g) 9, chol. (mg) 54, sat. fat (g) 3, carb. (g) 45, Monosaturated fat (g) 3, fiber (g) 5, pro. (g) 28, vit. C (mg) 10.63, sodium (mg) 544, iron (mg) 2.88, Vegetables () 0.5, Starch () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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