Chicken Piccata with Pasta & Mushrooms

Chicken Piccata is a simple more than chicken breast cutlets, dredged in flour, browned, and traditionally served with a sauce of butter, lemon juice, capers, and either stock or white wine. It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook's repertoire. Enjoy!

Total Time: 40 minutes

Ingredients (4 Servings)

• 12 ounces whole-wheat angel hair pasta
• 1/3 cup whole wheat flour, divided
• 1 cup reduced-sodium chicken broth
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets, trimmed of all fat
• 3 teaspoons extra-virgin olive oil, divided
• 8 oz package of fresh mushrooms, sliced
• 4 large garlic cloves, minced
• 1/2 cup of good quality, dry white wine
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers, rinsed
• 2 teaspoons olive oil margarine (Promise Activ or Smart Balance)

Preparation

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 but do not rinse.
2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish and season with pepper. Dredge both sides of the chicken 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, about 5 minutes per side. Transfer to a plate and cover to 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, about 3 minutes. Stir in the reserved broth-flour mixture, lemon juice and the 1/4 teaspoon of sea salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4. Stir in parsley, capers, margarine and the mushrooms. Reserve 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.

Nutrition

Per serving: 397 calories; 9 g fat ( 3 g sat , 3 g mono ); 54 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 28 g protein; 5 g fiber; 400 mg sodium; 609 mg potassium.