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Chicken Piccata with Pasta & Mushrooms

Source: © EatingWell Magazine
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Rating: 5   Reviews: 5 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that’s made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.
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
Chicken Piccata with Pasta & Mushrooms Recipe at
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.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Match Made in Heaven: Pasta and Chicken
Nutrition Facts per Serving
Yield:   4 servings
Calories: 397
Fat. Total: 9g
Protein: 28g
Carbohydrates, Total: 45g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 54mg
Sodium: 544mg
% Cal. from Fat: 20%
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Tedine, CA Reviewed: 06/02/2009
Elegant and hearty......
This tastes is wonderful. I loved it, just right up my ally, my husband and daughter thought is was too plain, not me! Garlic, butter, wine, capers? Are you kidden me? I brought the left overs to work and shared with an Engineer and he went nuts! I had to go online and printout the recipe so he can take it home to his wife....
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