Add pasta and cook until just tender, 4 to 6 minutes or according to package directions.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth.
Place the remaining flour in a shallow dish.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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.
Transfer to a plate; cover and keep warm.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
Transfer to a plate.
Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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.
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
