Best Chicken Piccata And Pasta Recipes

Chicken Piccata With Pasta and Mushrooms image

Provided by RedVinoGirl

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

16 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 fresh ground pepper
1 lb chicken cutlet, trimmed
3 teaspoons extra virgin olive oil, divided
1 (10 ounce) package mushrooms, sliced
5 large garlic cloves, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
2 tablespoons capers, rinsed

Steps:

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, 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.

Nutrition Facts : Calories 657.7, Fat 7.5, SaturatedFat 1.4, Cholesterol 65.8, Sodium 545.3, Carbohydrate 100.2, Fiber 1.4, Sugar 1.9, Protein 49

Chicken Piccata and Pasta image

Provided by Crystal ~

Categories Pasta

Time 35m

Number Of Ingredients 11

4 boneless skinless chicken breasts, pounded flat (or butterflied and cut in half)
3 tablespoons olive oil
2 tablespoons butter
2-3 cloves of garlic, minced
2/3 cup chicken broth
½ cup white wine
1 large lemon
2 tablespoons fresh parsley, chopped
¼ cup all-purpose flour
salt and pepper to taste
8 ounces of pasta, cooked... fettuccini, linguine, or angel hair pasta

Steps:

1. On a piece of waxed paper or in a plate, mix together the flour, salt and pepper.
2. In a large skillet, heat the olive oil and butter on medium high heat.
3. Coat the chicken pieces in the flour mixture. Add the chicken to the skillet and cook for about 3-4 minutes on each side until nicely browned.
4. Remove chicken from the skillet and add to an oven safe dish, and cover with foil. Keep the chicken warm in the oven on lowest setting.
5. Add garlic to the skillet and sauté for about a minute. Add the wine and chicken broth to the skillet and bring to a boil. Reduce heat to medium and continue to cook for another 5-10 minutes.
6. Add the juice of one lemon and 2 Tablespoons of chopped Parsley into the pan.
7. Put the chicken back into the pan of sauce and heat through. Serve; spooning the sauce over chicken and pasta. Garnish with chopped parsley and lemon slices, if desired.