↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
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
Preparation
1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4-6 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, 2-3 minutes per side. Transfer to a plate; 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, 1-2 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 thickens, 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.
Serves 4.
view more member recipes
Chicken Piccata with Pasta & Mushrooms
Category: PASTA
Prep Time: Cook Time: Total Time:
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
Preparation
1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4-6 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, 2-3 minutes per side. Transfer to a plate; 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, 1-2 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 thickens, 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.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Piccata With Summer Vegetable Pasta
by sgre52160
Olive oil-flavored cooking spray 1 cup (1/4-inch) strips red bell pepper (about 1 medium) 3/4 cup thinly sliced onion (about 1/2 large onion) 1 1/2 cups matchstick-cut zucchini (about 1 mediu
by sgre52160
Olive oil-flavored cooking spray 1 cup (1/4-inch) strips red bell pepper (about 1 medium) 3/4 cup thinly sliced onion (about 1/2 large onion) 1 1/2 cups matchstick-cut zucchini (about 1 mediu
Pasta With Pancetta, Chicken, Asparagus And Mushrooms
by ICOOK2
3 Tbs. extra virgin olive oil 6 cloves garlic, chopped 1 lg. shallot, chopped 1/4 lb. pancetta, shredded (Italian unsmoked cured bacon) 1 10-oz. pkg. sliced white button mushrooms 1/2 tsp. f
by ICOOK2
3 Tbs. extra virgin olive oil 6 cloves garlic, chopped 1 lg. shallot, chopped 1/4 lb. pancetta, shredded (Italian unsmoked cured bacon) 1 10-oz. pkg. sliced white button mushrooms 1/2 tsp. f
Chicken Piccata
by sgre52160
4 skinless and boneless chicken breast halves (about 12 oz total) 42 tbsp olive oil 1/2 cup flour 2 tsp salt 1 tsp freshly ground pepper 1 cup dry vermouth 2 tbsp fresh lemon juice 2 tbs
by sgre52160
4 skinless and boneless chicken breast halves (about 12 oz total) 42 tbsp olive oil 1/2 cup flour 2 tsp salt 1 tsp freshly ground pepper 1 cup dry vermouth 2 tbsp fresh lemon juice 2 tbs
Vineyard Chicken Piccata
by sgre52160
1 1/4 cup flour 1/2 teaspoon poultry seasoning 1/2 teaspoon seasoned salt 1 teaspoon chicken bouillon, ground fine with small coffee grinder, or substitute 1 teaspoon salt 2 teaspoons pepper 1/4
by sgre52160
1 1/4 cup flour 1/2 teaspoon poultry seasoning 1/2 teaspoon seasoned salt 1 teaspoon chicken bouillon, ground fine with small coffee grinder, or substitute 1 teaspoon salt 2 teaspoons pepper 1/4
view more member recipes
related CDKitchen recipes
Chicken Piccata With Pasta And Mushrooms
Chicken Broccoli Lo Mein
Chicken Piccata With Artichokes
Macaroni Grill's Scaloppine di Pollo
Armadillo Border Grill Chipotle Chicken Penne Pasta
Chicken And Angel Hair Pasta
One-Pot Pasta With Italian Chicken
Pasta With Sauteed Chicken Livers And Bacon
Chicken & Shiitake Mushrooms In Cream Sauce
Italian Chicken With Zucchini And Mushrooms
Recipe Quick Jump