Chicken Piccata with Pasta & Mushrooms


Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.

Cook Time:
40 mins
Total Time:
40 mins
12 oz. chicken, 4 cups pasta & 2 cups sauce


  • 3 teaspoons extra-virgin olive oil, divided

  • 1/3 cup all-purpose flour, divided

  • 2 cups reduced-sodium chicken broth

  • ½ cup white wine

  • 2 tablespoons lemon juice

  • ¼ cup chopped fresh parsley

  • 2 tablespoons capers, rinsed

  • 2 teaspoons butter

  • 6 ounces whole-wheat angel hair pasta

  • 1/2 teaspoon salt, divided

  • 1/4 teaspoon freshly ground pepper

  • 4 chicken cutlets, (3/4-1 pound total), trimmed

  • 3 large cloves garlic, minced

  • 1 10-ounce package mushrooms, sliced


  1. 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.

  2. 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 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.

  3. 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 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 is thickened, about 5 minutes.

  4. 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.


Nutrition Facts (per serving)

381 Calories
8g Fat
45g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken & 1 cup pasta, topped with 2 Tbsp. sauce
Calories 381
% Daily Value *
Total Carbohydrate 45g 16%
Dietary Fiber 7g 23%
Total Sugars 4g
Protein 29g 57%
Total Fat 8g 11%
Saturated Fat 3g 13%
Cholesterol 52mg 17%
Vitamin A 394IU 8%
Vitamin C 11mg 12%
Folate 81mcg 20%
Sodium 665mg 29%
Calcium 45mg 3%
Iron 4mg 20%
Magnesium 94mg 22%
Potassium 634mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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