So I have been looking for recipes that are healthy and also delicious to help me stick to my diet. The first place I decided to look was Eating Well magazine. As soon as I saw this recipe I knew I had to try it. What appealed to me the most is the simple ingredients that I already had in my kitchen. There is nothing I hate more then having to purchase a whole laundry list of groceries just to make one meal. This recipe was easy to make and very delicious. I will definitely be hanging on to this one.
Chicken Piccata with Pasta and Mushrooms
6 oz whole-wheat angel hair pasta (I used regular 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 teaspoon 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 parsley
2 tablespoons capers, rinsed
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 together in a small bowl until smooth. Place 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 pick in the middle, 2 to 3 minutes per side. Transfer to a plate 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 simmer and cook, stirring, until the sauce 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.
