Mushroom Chicken Piccata

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/4 cup white wine
• 1/4 cup chicken broth
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons capers
• 1/4 cup fresh parsley, chopped
• 8 ounces angel hair pasta

Directions

1. Combine the flour, garlic powder, onion powder, salt, and pepper in a shallow dish. Dredge the chicken in the flour mixture, shaking off any excess.
2. Melt the butter with the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. Add the garlic and mushrooms to the skillet and cook until tender, about 5 minutes. Add the white wine, chicken broth, lemon juice, and capers and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 5 minutes.
4. Return the chicken to the skillet and cook until heated through. Stir in the parsley.
5. Meanwhile, cook the angel hair pasta according to package instructions.
6. Serve the chicken piccata over the cooked angel hair pasta.

Interesting Facts

• Mushroom Chicken Piccata is a classic Italian dish that is perfect for a weeknight dinner.
• Capers are small, pickled flower buds that have a salty, tangy flavor.
• White wine is a great addition to this dish and adds a nice flavor to the sauce.