|
|
|
|
|
6 ounces angel hair pasta |
|
|
1/3 cup all-purpose flour, divided |
|
|
5 cups reduced-sodium chicken broth |
|
|
1/2 teaspoon salt, divided |
|
|
1/4 teaspoon freshly ground pepper |
|
|
4 chicken breast (3/4-1 pound total), trimmed and pounded to 1/2 inch |
|
|
3 teaspoons extra-virgin olive oil, divided |
|
|
16-ounce package mushrooms, sliced |
|
|
6 large cloves garlic, minced |
|
|
|
|
4 tablespoons lemon juice |
|
|
1/2 cup chopped fresh parsley |
|
|
2 tablespoons capers, rinsed |
|
|
|
|
|
|
|
|
 |
|
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 10 teaspoons flour and 10 teaspoons 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 chicken broth and 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 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.
|
|
|