I was surprised how much my son and daughter (at 19 months) liked this recipe; they both had seconds the first time I made it. Now I make this once a week. It’s inexpensive, easy, and fast to make.
Ingredients:
12 ounces angel hair pasta (or another pasta of your choice)
1 pound of boneless/skinless chicken breasts or thighs, cut into small cutlets
1 10 or 12 oz pack of sliced mushrooms
1/3 cup flour
3 cups chicken broth
2 garlic cloves, minced
1 cup white wine
3 tablespoons lemon juice
4 teaspoons olive oil
Salt and Pepper to taste
Directions:
1. Cook pasta until just tender according to package. TIP: Set aside a cup of the cooking water after draining the pasta to use for thickening up the sauce later.
2. Meanwhile, whisk 6 teaspoons flour and the chicken broth in a small bowl until smooth, set aside.
3. Place the remaining flour in a dish, add salt and pepper, and dredge the chicken cutlets on both sides.
4. Heat 3 teaspoons of oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked thoroughly in the middle – about 4 minutes per side (or longer if you’re cooking more chicken).
5. Transfer the chicken to a plate and cover.
6. Add the remaining teaspoon of oil to the skillet over medium-high heat, add the mushrooms and cook for about 5 minutes, until soft and browned, then transfer to the plate with the chicken.
7. Add garlic and wine to the pan and cook until reduced by half, about 2 minutes. Make sure it comes to a boil.
8. Add the broth-flour mix and lemon juice and bring to a simmer. Cook, stirring, until the sauce is thick (about 5 minutes).
9. Add the mushrooms and chicken to the sauce in the skillet, and stir for 3-4 minutes.
Mix the chicken piccata with the pasta and add cooking water as needed to thicken up the sauce before serving.
Dairy-Free Kitchens 