One of my mom’s favorite dishes at restaurants is chicken piccata. I’ve attempted to make it a few times, and finally had some success! I was in such a frenzy cooking it, though, that I forgot to take pictures! Luckily, the dish made enough that we had leftovers, and I was able to take a picture of the reheated plate. It doesn’t look as spectacular as it did day one, but it tasted just as great! I would highly recommend using low sodium chicken stock. We didn’t have any in our pantry (we just had regular chicken stock) and I find it to be a little salty.
Chicken Piccata with Pasta and Mushrooms
6 oz whole wheat angel hair pasta
5 teaspoons flour + more for dredging
4 boneless skinless chicken breasts
3 teaspoons extra virgin olive oil
10 oz sliced mushrooms
2 1/2 cups chicken broth
3 garlic cloves, minced
2 tablespoons capers, drained and rinsed
3 tablespoons lemon juice
2 teaspoons unsalted butter
2 teaspoons parsley
– Cook pasta according to package directions. Drain.
– While pasta is cooking, whisk flour and 2 cups chicken broth until combined.
– Place flour in a shallow dish. Sprinkle both sides of chicken breasts with salt and pepper, then dredge in flour. Heat 2 tsp oil in large skillet over medium heat, and cook chicken until browned on both sides and no longer pink in the middle (about 3 minutes per side, depending on thickness).
– Remove chicken from skillet and keep warm. Add 1 tsp oil to skillet and heat on medium-high. Add mushrooms to skillet and cook until tender, about 5 minutes. Remove from skillet.
– Add 1/2 cup broth and garlic to skillet and cook about 2 minutes. Add flour-broth mixture. lemon juice, and sprinkle of salt. Cook about 5 minutes, until broth is thickened.
– Stir in capers, butter, parsley, and mushrooms. Toss the pasta in with the sauce.
– Serve the chicken on top of the pasta and sauce.
Like I said, it looked much prettier day one, but it tasted great both day 1 and 2!