EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|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|
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; cover and 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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