2day's recipe: Chicken Piccata with Pasta and Mushrooms

Days are counting down to 2010... wow.  Shouldn't we be flying around like the Jetsons???  I can't believe another year is almost gone.  I'm looking forward to 2010. 
Today's recipe is from Eating Well.  It is a lighter version for those who overate this holiday.

Chicken Piccata with Pasta and Mushrooms

Yields: 4 Servings

Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil divided
1 10-ounce package mushrooms sliced
3 large cloves garlic minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers rinsed
2 teaspoons butter

Instructions
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.

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; keep warm.

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.

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.

Source:  EatingWell.com