Mushroom Chicken Piccata

chickenpicata Serves: 4
  • 4 chicken cutlets (4 ounces each)
  • Salt
  • Freshly ground black pepper
  • 4 teaspoons olive oil, divided
  • 12 ounces crimini mushrooms, quartered
  • 2 teaspoons minced fresh garlic
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 1 lemon
  • 2 tablespoons capers, with juice

Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover. In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Recipe courtesy of the Mushroom Council

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