Recipe of the Week

Chicken Piccata with Pasta and Mushrooms

Tonight’s dish has an italian flair, and two of my favorite ingredients! Mushrooms and pasta!


  • 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


This recipe was definitely very involved and cook time was about 45 minutes., but it was delicious!! It had such a great flavor! The process was kind of complicated, at least for me, so here are the instructions:

  1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain.
  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 and reserved mushrooms. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken.

Chicken Piccata with Mushrooms and Pasta

There you have it! Brett and I felt very gourmet tonight! Overall this dish was a keeper! I would definitely make it again. The only thing I would do differently, is let the sauce thicken longer; it was just a little watery, but the flavor was still there, and the dish was excellent!

Nutrition Facts Per serving: 397 calories; 9 g fat; 45 g carbohydrates;  28 g protein; 5 g fiber.

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