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Chicken Piccata With Mushrooms Recipe
This chicken piccata with mushrooms recipe uses lemon, white wine, garlic and capers to create a delicious but surprisingly easy dish that's just as well suited for a dinner party as it is for a weeknight meal.
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Marinating Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
servings
Calories
252
kcal
Author
Wanda Simone
Equipment
measuring cups and spoons
mixing bowl
mixing spoon
meat tenderizer
for making the chicken breasts thinner if necessary
glass baking dish
frying pan
splatter screen
(optional)
plate
Ingredients
¼
cup
white wine or chicken stock
2
Tablespoons
olive oil
2
teaspoons
grated lemon rind
2
Tablespoons
lemon juice
1
teaspoon
dried thyme
1
teaspoon
black pepper
2
cloves
garlic
minced
½
teaspoon
of Dijon mustard
6
boneless skinless chicken breasts
1
Tablespoon
olive oil
2
cups
sliced mushrooms
canned or fresh
½
cup
chicken stock
2
Tablespoons
butter
2
Tablespoons
capers
Instructions
In a mixing bowl, combine the wine, 2 Tablespoons olive oil, lemon rind, lemon juice, thyme, black pepper, garlic and mustard.
¼ cup white wine or chicken stock,
2 Tablespoons olive oil,
2 teaspoons grated lemon rind,
2 Tablespoons lemon juice,
1 teaspoon dried thyme,
1 teaspoon black pepper,
2 cloves garlic,
½ teaspoon of Dijon mustard
Arrange the chicken in a single layer in the glass baking dish.
6 boneless skinless chicken breasts
Pour the marinade mixture over the chicken.
Cover and marinate for 20 minutes, turning it once.
In the meantime, heat 1 Tablespoon of olive oil in the frying pan on medium heat.
1 Tablespoon olive oil
Saute the mushrooms until brown, about 5 minutes.
2 cups sliced mushrooms
Transfer the mushrooms to a plate.
Once the chicken has finished marinating, add it to the frying pan, reserving the marinade for later.
Cook the chicken over medium-high heat until it is no longer pink inside, about 5 minutes per side.
Transfer to the plate that the mushrooms are on.
Add chicken stock and the marinade to the frying pan.
½ cup chicken stock
Bring to a boil before reducing the temperature to medium-low.
Simmer for about 3 minutes, stirring occasionally to scrape up any bits that are stuck to the bottom of the pan.
Cut the butter into small pieces and add it to the frying pan. Stir until melted.
2 Tablespoons butter
Add the capers.
2 Tablespoons capers
Return the mushrooms and chicken to the frying pan.
Cook until heated through, about 1 minute.
Notes
Substitute chicken stock or apple juice for the white wine if you prefer not to use alcohol
Using a cast iron pan does the best job of browning chicken breasts.
Nutrition
Serving:
1
chicken breast
|
Calories:
252
kcal
|
Carbohydrates:
3
g
|
Protein:
26
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.2
g
|
Cholesterol:
83
mg
|
Sodium:
271
mg
|
Potassium:
568
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
173
IU
|
Vitamin C:
6
mg
|
Calcium:
16
mg
|
Iron:
1
mg