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.

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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Chicken Piccata with Pasta & Mushrooms

Ingredients

directions

nutritional information