Mushroom Chicken Piccata

8 Dec


 Mushroom Chicken Piccata, a few simple ingredients turns into a delicious company worthy dish and best of all, in under 30 minutes. A perfect recipe for this simple man`s plan to better eating! Chicken breasts dredged in flour, pan seared to golden brown & finished with a butter, white wine, lemon & caper sauce.

Here`s what you`ll need:
Chicken Breasts- boneless & skinless
Mushrooms- sliced
Flour- for dredging
Lemon- juiced
Capers- drained & rinsed
Garlic-minced
Butter
Olive Oil
White Wine or Chicken Stock- I used both
Parsley- chopped

 

 

 

DSC_0050

 

Prep the mushrooms, garlic & parsley.

 

 


 

Season the chicken breasts with a little salt & pepper.

DSC_0067
DSC_0070

 

 

Dredge your seasoned breasts in the flour lightly coating both sides. Shake of any excess.

 

 

Dredged & ready.

 

 

 

Heat a skillet over medium high heat, add a splash of olive oil & a couple tablespoons of butter. Add the chicken and cook to a golden brown and cooked through. 4-5 minutes on each side. Remove to a plate & tent with foil.

 

Add another tablespoon of butter to the pan & saute the mushrooms for a couple of minutes. Add the garlic and cook for another minute or so. Add about a 1/4 cup each white wine & chicken stock, juice a couple of lemons, throw in 1/2 the parsley and add a tablespoon or two of capers. Bring to a simmer & add another tablespoon of butter.

 

Return the chicken breasts & any juices to the pan and heat through for a couple more minutes. Remove to plates or a platter & garnish with the remaining parsley. That`s it, you`ve just made Mushroom Chicken Piccata. Get ready for the compliments & raves.

Mushroom Chicken Piccata

Mushroom Chicken Piccata

Ingredients

  • Chicken Breasts- boneless & skinless
  • Mushrooms- sliced
  • Flour- for dredging
  • Lemon- juiced
  • Capers- drained & rinsed
  • Garlic-minced
  • Butter
  • Olive Oil
  • White Wine or Chicken Stock- I used both
  • Parsley- chopped

Instructions

  1. Prep the mushrooms, garlic & parsley.
  2. Season the chicken breasts with a little salt & pepper.
  3. Dredge your seasoned breasts in the flour lightly coating both sides. Shake of any excess.
  4. Heat a skillet over medium high heat, add a splash of olive oil & a couple tablespoons of butter. Add the chicken and cook to a golden brown and cooked through. 4-5 minutes on each side. Remove to a plate & tent with foil.
  5. Add another tablespoon of butter to the pan & saute the mushrooms for a couple of minutes.
  6. Add the garlic and cook for another minute or so. Add about a 1/4 cup each white wine & chicken stock, juice a couple of lemons, throw in 1/2 the parsley and add a tablespoon or two of capers. Bring to a simmer & add another tablespoon of butter.
  7. Return the chicken breasts & any juices to the pan and heat through for a couple more minutes.
  8. That`s it, you`ve just made Mushroom Chicken Piccata.
Schema/Recipe SEO Data Markup by Zip Recipes Plugin
http://www.chileandsalt.com/mushroom-chicken-piccata/

3 thoughts on “Mushroom Chicken Piccata

  1. Pingback: Italian Inspired Chopped Salad | Chile and Salt

Comments are closed.