6 ounces angel hair pasta
1/3 cup all-purpose flour, divided
2 cups chicken broth
1/2 tsp salt, divided
1/4 tsp pepper
4 chicken cutlets, trimmed
3 tsp extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tbsp lemon juice
1 tbsp butter

Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and rinse.

Whisk 5 tsp 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 tsp olive oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, probably about 2 to 3 minutes per side. Transfer to a plate and keep warm.

Heat the remaining 1 tsp olive 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 about 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 the butter and the reserved mushrooms. Toss the pasta in the pan with the sauce. Serve the pasta topped with the chicken and the sauce.