Chicken Piccata with Mushrooms and Angel Hair Pasta

Serves: 6

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy


This is a great dish for company. Add a non starchy vegetable side dish or a small salad to round out your meal.


1 1/4 pounds chicken breast, boneless and skinless

1/3 cup bread crumbs, Italian herb flavored, for coating chicken

1 egg(s), large

1 tablespoon olive oil

1 tablespoon garlic, bottled minced, or fresh, minced

1 tablespoon butter, light

1 lemon(s)

1 pound mushrooms, Crimini or button or combo, sliced

2 tablespoons capers

1 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

2 teaspoons flour, whole wheat white, for sauce

6 ounces pasta, angel hair, whole wheat


Bring a large pot of water to a boil and cook pasta according to package directions. Preheat oven to 350 degrees. Spread breadcrumbs out on a large plate. Beat egg in a small bowl. Place chicken breasts between two sheets of plastic wrap and pound to 1/4 inch thickness. Dip chicken in egg, then breadcrumbs to lightly coat. Heat the oil and the butter in a large skillet over medium heat. Cook the chicken until light brown and cooked through, about 4 minutes per side. Remove the chicken from the skillet and set in a baking dish and place in the oven for 5 minutes while the sauce is cooking. In the same skillet, add the garlic and stir. Cook over medium heat for about 1 minute, careful not to burn the garlic. Add the mushrooms and stir. Continue cooking for 2-3 minutes until mushrooms are browned on both sides. Add the 2 teaspoons of flour and stir, making sure all of the flour is mixed in. Add the chicken broth and stir. Squeeze the lemon over the mushrooms.Continue cooking until the mushrooms are soft and tender, about 2 minutes. Stir in the capers. Drain pasta and arrange on plates. Place chicken on top of pasta and spoon sauce over the top. Garnish with parsley if desired.


Per Serving: 320 calories, 9 g fat, 2.5 g saturated fat, 0 trans fat, 95 mg cholesterol 27 g protein, 31 g carbohydrates, 3 g dietary fiber, 430 mg sodium Exchanges: 1.5 starch, 1 vegetable, 2.5 lean meat, 1 fat, Carb Choices: 2


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