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Chicken Piccatta with Mushrooms and Pasta
by biz b
serves: 4
  low cal chicken piccatta
Ingredients:
  6 oz   whole-wheat angel hair pasta
  1/3 cup   all-purpose flour, divided
  2 cups   reduced-sodium chicken broth
  1/2 tsp   salt, divided
  1/4 tsp   freshly ground pepper
  4   chicken cutlets, trimmed (3/4-1 lb total)
  3 tsp   extra-virgin olive oil, divided
  10 oz   package mushrooms, sliced
  3 cloves   garlic, minced
  1/2 cup   white wine
  2 tbsp   lemon juice
  1/4 cup   chopped parsley
  2 tbsp   capers, rinsed
  2 tsp   butter
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. 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.