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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Chicken Piccata with Pasta & Mushrooms

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    Ingredients

    6 ounces whole-wheat angel hair pasta 1 10-ounce package mushrooms, sliced
    1/3 cup all-purpose flour, divided 3 large cloves garlic, minced
    2 cups reduced-sodium chicken broth 1/2 cup white wine
    1/2 teaspoon salt, divided 2 tablespoons lemon juice
    1/4 teaspoon freshly ground pepper 1/4 cup chopped fresh parsley
    4 chicken cutlets, (3/4-1 pound total), trimmed 2 tablespoons capers, rinsed
    3 teaspoons extra-virgin olive oil, divided 2 teaspoons butter

    directions

    Prep: 40 min Total: 45 min
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    • 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.

    nutritional information

    Calories:
    396
    Fiber:
    4 g
    Fat:
    8 g
    Saturated Fat:
    2 g
    Carbohydrates:
    46 g
    Protein:
    30 g
    Sodium:
    684 mg
    Monounsaturated Fat:
    3 g
    Exchanges:
    2 1/2 starch, 1/2 vegetable, 3 1/2 lean meat
    Cholesterol:
    54 g
    Carbohydrate Servings:
    3
    Potassium:
    851 mg
    Nutrition Bonus:
    Selenium (37% daily value), Vitamin C (18% dv), Potassium (17% dv), Iron (16% dv).
    Added Sugars:
    0 g
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