Chicken Piccata with Pasta & Mushrooms

•  3 teaspoons extra-virgin olive oil, divided
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• ½ cup white wine
• 2 tablespoons lemon juice
• ¼ cup chopped fresh parsley
• 2 tablespoons capers, rinsed
• 2 teaspoons butter
• 6 ounces whole-wheat angel hair pasta
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets, (3/4-1 pound total), trimmed
• 3 large cloves of garlic, minced
• 1 10-ounce package mushrooms, sliced

1. Bring a large pot of water to a boil. 
2. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. 
3. Drain and rinse.
4. Meanwhile, whisk 5 teaspoons of flour and broth in a small bowl until smooth.
5.  Place the remaining flour in a shallow dish. 
6. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. 
7. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. 
8. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side.
9.  Transfer to a plate; cover and keep warm.
10. Heat the remaining 1 teaspoon of oil in the pan over medium-high heat. 
11. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes.
12.  Transfer to a plate. 
13. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes.
14.  Stir in the reserved broth-flour mixture, lemon juice, and the remaining 1/4 teaspoon salt. 
15. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
16. Stir in parsley, capers, butter, and the reserved mushrooms. 
17. Measure out 1/2 cup of the mushroom sauce. 
18. Toss the pasta in the pan with the remaining sauce.
19.  Serve the pasta topped with the chicken and the reserved sauce.