Sunday, February 14, 2016

Chicken Pasta & Mushrooms




Ingredients :

15 ounces whole-wheat angel hair pasta
1/2 cup all-purpose flour, divided
2 1/2 cups chicken broth
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
4 chicken cutlets trimmed
3 teaspoons extra-virgin olive oil, divided
10 ounce package mushrooms, sliced
4 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/2 cup chopped fresh parsley
3 tablespoons capers, rinsed
3 teaspoons butter

Preparation :

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4-6 minutes or according to package 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 extra-virgin olive oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2-3 minutes per side. Transfer to a plate; keep warm. Heat the remaining 1 teaspoon extra-virgin olive oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5-6 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 2-3 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 thickens, about 7 minutes.
Stir in parsley, capers, butter and the 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.


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