Chicken Piccata with Mushrooms & Capellini

My sister brought her adorable puppy over last night, and I made some yummy chicken piccata for dinner while we watched the dogs play (our new pastime, haha!).

CHICKEN PICCATA WITH MUSHROOMS & CAPELLINI

(adapted from EatingWell)

  • Approx. 6 ounces capellini
  • 1/3 cup all-purpose flour, divided
  • 2 cups reduced-sodium chicken broth
  • 1/2 teaspoon sea salt, additional to taste
  • 1/2 tsp freshly ground pepper, additional to taste
  • 5 chicken breast tenderloins, (about 3/4-1 lb total)
  • 4 tsp extra-virgin olive oil
  • 1 10-ounce package sliced mushrooms
  • 3 large cloves garlic, minced
  • 1/2 cup white wine
  • juice from 1/2 lemon
  • 1/4 cup chopped fresh parsley
  • 2 tbsp capers
  • 2 tsp unsalted butter
1. Bring a large pot of water to a boil. Add pasta and cook until al dente, about 5 minutes. Drain, add a bit of olive oil, and set aside.
2. Meanwhile, whisk 5 teaspoons of the flour and chicken broth in a medium bowl until smooth. Place the remaining flour in a shallow dish. Season both sides of the chicken pieces with sea salt and pepper, and completely cover each piece with flour. Heat 2 tsp olive 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; cover and keep warm.
3. Heat the remaining 2 tsp olive oil in the same pan over medium-high heat. Add mushrooms and cook, stirring occasionally until they begin to brown, about 5 minutes. Transfer to a bowl. Add garlic and white wine to the same pan and cook for about 2 minutes, or until it’s reduced by half. Stir in the reserved broth-flour mixture, lemon juice, and 1/4 tsp salt. Bring to a simmer and cook until sauce is thickened, about 5 minutes.
4. Stir the parsley, capers, butter, and the reserved mushrooms in the sauce. Add in additional salt and pepper to taste (if necessary). Measure out 1/2 cup of the sauce, and set aside. Toss the pasta in the pan with the bulk of the sauce. Serve the pasta topped with the chicken and the reserved sauce. And rosemary bread with olive oil & balsamic vinegar for dipping. Oh, and white wine.
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12 thoughts on “Chicken Piccata with Mushrooms & Capellini

  1. Jueseppi B. says:

    Oh god help me.

  2. Malou says:

    This looks very delicious!

  3. Sydney Jones says:

    Oh my, this looks so delicious! I love the sounds of this 🙂

  4. That looks REALLY, REALLY good!! 🙂

  5. Sooo good, you should make a gluten-free version!! It’s overall pretty healthy!

  6. Wow. I didn’t think a person could improve on chicken piccata, or picatta sauce on its own, but MUSHROOMS?? You’re a freaking genius. Must make this for The Husband!

    And, IMHO, this is the best gluten-free pasta: http://www.quinoa.net/145/163.html
    @glutenfreezen have you tried it?

    • I wish I could take credit, but I definitely stumbled across the mushroom + chicken piccata idea…I am positive your husband will loooove this one.

      Does the gluten-free pasta taste any different? Perhaps I will try that next time – I actually use the same brand for my quinoa.

      • I actually like the quinoa pasta better, it tastes lighter somehow, not so dense and stodgy. We don’t use it exclusively, but it would work really nicely with this dish.
        And hey, you brought the mushroom/piccata idea to *me*, and for that, you get credit!

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