One-Pot Chicken Piccata & Mushroom Pasta

For the Chicken:

• 2 Chicken Breasts, boneless & skinless
• 1/3 cup Flour
• 3 tbsp. Dried Italian Herb Seasoning
• 1 tbsp. Batistini Farms USDA Organic Classic 100% Extra Virgin Olive Oil
• 1 tsp. Salt
• 1 tsp. Black Pepper

Other Ingredients:

• 1 17.6-oz bag of Batistini Farms USDA Organic Ancient Tuscan Grain Pasta
• 1 tbsp. Batistini Farms USDA Organic Classic 100% Extra Virgin Olive Oil
• 10 Fresh Sage Leaves
• 1/2 cup Dry White Wine, like Sauvignon blanc
• 1/4 cup Lemon Juice
• 3 tbsp. Capers
• 16 oz. Mushrooms, quartered
• 2 Garlic Cloves, minced
• 3/4 cup Parmesan Cheese, shredded or grated

• Cook the pasta according to package directions, about 10 minutes in salted boiling water. Reserve 1/2 cup pasta water, then drain and set aside. (Optional: Toss with olive oil to keep the pasta from naturally sticking together.)
• In a large pan over medium high heat, add the tablespoon of olive oil to heat up until sizzling, about 1 minute.
• In the meantime, mix together the flour, dried herbs, salt, and black pepper in a large bowl. Add the chicken, then toss to coat.
• Add the seasoned chicken into the hot oil to sear on each side for 2-3 minutes, or brown and crispy. Transfer to a separate plate.
• In the same pot, add the remaining tablespoon of olive oil. Add the sage leaves to sear until crisp, about 1-2 minutes. Place on the same plate as the chicken.
• In the same pot, add the mushrooms and minced to sauté in the leftover olive oil for 4 minutes.
• Stir in the pasta water, white wine, capers, lemon juice, and grated parmesan.
• Add the chicken and sage back into the pot, then cover until fully cooked, about 10 minutes.
• Once last time, remove the chicken to a separate plate, then slicing into bite-sized pieces.
• Add in the cooked pasta into the pot to coat well in the sauce, then top with sliced chicken piccata. Enjoy warm!