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!