Chicken Piccata With Pasta and Mushrooms

This recipe is from Eating Well. We LOVED it! I added my chicken breasts back to this dish while it was simmering. I increased the garlic and added crushed red pepper to the flour.

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 16  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 fresh ground pepper
• 1  lb chicken cutlet, trimmed
• 3  teaspoons extra virgin olive oil, divided
• 1 (10 ounce) package mushrooms, sliced
• 5  large garlic cloves, minced
• 1⁄2 cup white wine
• 2  tablespoons lemon juice
• 1⁄4 cup fresh parsley, chopped
• 2  tablespoons capers, rinsed

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.
3. 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.
4. 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.
5. Stir in parsley, capers, 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.