Chicken Piccata

My husband, Matt LOVES Chicken Piccata! I attempted to recreate this classic Italian dish from a recipe from Eatingwell.com – with great success, might I add! Just beware, although this recipe is easy and will take aprox. only 40 mins. to prepare, you will use many dishes along the way! Tip: Have your dishwasher emptied, and load as you go, for easy clean up.

Chicken Piccata
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 and tenderized (lightly)
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
1 large zucchini, sliced medium/thin
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh (or dried) parsley
2 tablespoons capers, rinsed (Optional)
1 1/2 teaspoons butter

Cook pasta for 4 to 6 minutes. 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), approx. 2 to 3 minutes per side. Transfer to a plate; keep warm (cover with aluminum foil).

Heat 1 teaspoon oil in the pan over medium-high heat. Add mushrooms, a pinch of garlic and thinly sliced zucchini. Ocassionaly stirring, until veggies release their juices and begin to brown, about 5 minutes. Transfer to a plate.

Add remaining garlic and wine to the pan and cook until reduced by half, 1 minute. 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 (optional), butter and the reserved mushrooms & zucchini.

Measure out 1/2 cup of the mushroom & zucchini sauce.

Toss the pasta in the pan with the remaining sauce.

Serve the pasta topped with the chicken and the reserved sauce. Enjoy!