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
Flour- for dredging
Capers- drained & rinsed
White Wine or Chicken Stock- I used both
Prep the mushrooms, garlic & parsley.
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.