Chicken Piccata with Pasta and Mushrooms

Recipe courtesy EatingWell.com

Rated: 4 stars out of 5Rate itRead users' reviews (55)

RECIPE
COMMENTS & REVIEWS(55)

Prep Time:
40 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: --
Total:: 40 min

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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

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.

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; 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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Comments & Reviews

recipe Chicken Piccata with Pasta and Mushrooms
Heather Crumpoler, NC 11-07-2009
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Lite and Satisfying
Rated: 5 stars out of 5

This dish was extremely easy, super lite and tasted amazing. I made it for a friend and she was blown away. A great dish to... impress your friends, parents, etc. Read more
recipe Chicken Piccata with Pasta and Mushrooms
Christy Ramona, CA 11-06-2009
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A NEW STAPLE IN OUR HOUSE!
Rated: 5 stars out of 5

I made this for dinner last night and it was SO delicious. There were no leftovers. I did add some corn starch and water to... the sauce to thicken it up and it worked great. Great flavors. Great recipe!Read more
recipe Chicken Piccata with Pasta and Mushrooms
Peggy Danville, CA 11-02-2009
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Delicious
Rated: 5 stars out of 5

I love Chicken Piccata. It was quick, easy & delicious. I floured the chicken in a bag. And did add a little more wine,... lemon, butter & salt to taste to the sauce. If you want the sauce thicker reduce it a few minutes more. Great leftovers too and can also be served with mash potatoes. Read more
recipe Chicken Piccata with Pasta and Mushrooms
Vanessa Fayetteville, NC 11-01-2009
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Loved it!
Rated: 5 stars out of 5

I made this last weekend to try it and I loved it. My sauce turned out a bit too watery but the taste was great! I can't... wait to make it for my husband. Read more
recipe Chicken Piccata with Pasta and Mushrooms
null null, null 10-24-2009
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"Great"
Rated: 5 stars out of 5

My husband loves chicken picatta, and when i asked him how it was, his reply was "great".....i usually get a "its good" or a... "really good" but this is the first time i recall getting "great"...that really caught me off guard!. I used 2X the lemon juice and a splash extra of wine...did not use salt as the chicken broth had plenty...but used lots of salt & pepper before dredging in flour. Make sure you allow yourself plenty of time to prepare, once the prep work is done, the rest goes pretty easy.Read more
recipe Chicken Piccata with Pasta and Mushrooms
Brittany Santa Ana, CA 10-14-2009
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DELICIOUS!!
Rated: 5 stars out of 5

I just finished making this for dinner, and it is absolutely amazing. My husband thoroughly enjoyed it, and he's the pickiest... person I've ever cooked for. The wine took about 10 minutes to reduce instead of 5, and there were (what I thought to be) a lot of steps involved, but overall it was entirely worth it. The flavors are dead-on and it is satisfying but not heavy. I will definitely be making this again.Read more