Recipe courtesy of Patty Darrah | Serves 4
6 ounces of whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
4 chicken breast cutlets (1 pound total)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
3 teaspoons extra-virgin olive oil, divided
10 ounces mixed exotic mushrooms, sliced
3 garlic cloves, 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 according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons of the flour and the broth in a small bowl until smooth. Place remaining flour in a shallow dish. Season chicken with ¼ teaspoon of salt and pepper, then dredge both sides of each cutlet in the flour. Set aside.
Heat 2 teaspoons of oil in a large, nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, about 3 minutes per side. Transfer to a plate; cover and keep warm.
Heat the remaining 1 teaspoon of oil in the pan over mediumhigh 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, about 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining ¼ 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 ½ cup of the mushroom sauce and reserve. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.