Caper-tastic!

Chicken Picatta

This dish was so light and flavorful! The capers added a wonderful lemony-tart flavor that really made the dish feel summery. The important thing to remember with this dish, and any dish using capers, is that you MUST rinse the capers before adding them.

Capers are herb buds that are salted and pickled so rinsing them will help tame down the seriously salty flavor that can easily ruin an entire dish. By doing something as simple as running them under cold water quickly before adding them to your dish the flavor will be taken to a whole different level. Delicious dish! I'll definitely repeat this meal when looking for a quick, flavorful and filling meal.

Serve with salad and crust bread! Enjoy!

Ingredients:

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

3 teaspoons extra-virgin olive oil, divided

1 10-ounce package mushrooms, sliced

3 large cloves garlic, minced

1/2 cup white wine

2 Tablespoons lemon juice

1/4 cup chopped fresh parsley

2 Tablespoons capers, rinsed

2 teaspoons butter

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to packaged 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, butter and 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.