Chicken Piccata with Mushroom Sauce and Pasta

Chicken Piccata is a classic Italian dish. Slicing and then flattening chicken breasts into small cutlets. Dredged in flour or breadcrumbs and fried. Served with a tangy sauce and pasta.

Ingredients serve 4

120 g angel hair pasta

80 g plain white flour

2 cups chicken stock (500ml)

4 chicken breast cutlets (500g)

3 tsp oil, divided

1 finely chopped red onion

250 g sliced mushrooms

3 tsp minced garlic

½ cup white wine (125ml)

2 tbls lemon juice

¼ cup finely chopped fresh parsley

2 tbls rinseed capers (14g)

2 tsp butter

Method

Bring a large pot of water to a boil and cook pasta until just tender, approx. 6 minutes. Drain, rinse and set aside. Whisk the 5 teaspoons flour and stock in a small bowl until smooth. Place the remaining flour in a shallow dish and season chicken with salt and pepper. Cut the chicken breast in small thin slices and flatten with a mallet. Dredge the chicken pieces both sides in the flour. Heat 2 teaspoons oil in a large nonstick frying pan over medium heat. Add the chicken and cook until browned approx. 2 minutes on each side. Transfer to a plate, cover and keep warm. Place the remaining 1 teaspoon oil in the pan over medium heat and cook onion and mushrooms while occasionally stirring approx. 5 minutes and transfer to a plate. Add garlic and wine to the pan and cook until reduced by half approx. 2 minutes. Stir in the stock flour mixture, lemon juice and season with salt and pepper. Bring to a simmer and cook while stirring, until the sauce is thickened, approx.  5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Toss the pasta in the pan with the sauce and place in in a large serving bowl. Place the cooked chicken on top.

Note: Try Vermouth, Chablis or Sherry instead of white wine.