Chicken Piccata with Mushrooms
You’ve seen this on just about every menu in an Italian restaurant right? Who does love this dish? Chicken Piccata is fresh and light. The lemon butter sauce is amazing and the capers add a nice bite! What you may not know is how easy to is to make. It is great for a 30 minute meal! Traditionally this doesn’t have mushrooms, but I had mushrooms so I used mushrooms! Leave them out if you aren’t a fan, but they added some body to the sauce. I don’t flour the chicken for this recipe. You can if you want. I will help thicken the sauce. I find this tastes just as good without that extra step! I don’t use any cream either. The butter, lemon and wine are delicious enough! This was even better the next day! Make extra for leftovers! Serve this with some pasta or rice. I think this would be amazing with my Lemon Parmesan Orzo.
Chicken Piccata with Mushrooms
Ingredients
- 2 tablespoons olive oil
- 2 or 3 large chicken breasts cut into about 6 cutlets
- 1 3.5 ounce jar capers drained and rinsed
- 2 tablespoons butter
- 2 lemons
- 1 cup dry white wine
- 1 shallot chopped
- 2 cloves garlic sliced
- 1 10 ounce package baby portabello mushrooms sliced
- salt & pepper
Instructions
- Add 1 tablespoon of olive oil to a large pan over medium high heat. When the oil is hot , add the chicken and brown on both sides.
- Remove the chicken from the pan. Lower the heat to medium and add 1 tablespoon olive oil, mushrooms, shallot and garlic. Cook until the mushroom cook down a bit.
- Add the wine, juice of one lemon and salt and pepper. Let that cook together for a minute or two.
- Add the chicken back to the pan and cook until the chicken is cooked through- about 10 minutes. Cover the pan if needed.
- While the chicken is cooking slice the remaining lemon into round slices.
- Remove the chicken to a serving platter. To finish the sauce, add 2 tablespoons of butter to the pan along with lemon slices and drained capers.
- Cook for a few minutes to let the flavors get happy.
- Pour the sauce over the chicken.
