Chicken Piccatta with Mushrooms and Pasta
by biz b
serves: 4
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Rating Details: No rating information for Chicken Piccatta with Mushrooms and Pasta Hide Rating Details
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low cal chicken piccatta |
Ingredients: |
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6 oz |
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whole-wheat angel hair pasta |
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1/3 cup |
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all-purpose flour, divided |
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2 cups |
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reduced-sodium chicken broth |
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1/2 tsp |
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salt, divided |
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1/4 tsp |
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freshly ground pepper |
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4 |
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chicken cutlets, trimmed (3/4-1 lb total) |
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3 tsp |
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extra-virgin olive oil, divided |
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10 oz |
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package mushrooms, sliced |
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3 cloves |
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garlic, minced |
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1/2 cup |
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white wine |
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2 tbsp |
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lemon juice |
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1/4 cup |
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chopped parsley |
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2 tbsp |
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capers, rinsed |
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2 tsp |
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butter |
Directions: |
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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.
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