Samantha Denton
Chicken Piccata With Mushrooms
one of our go to meals
Ingredients
- 2 chicken breasts, sliced in half lengthwise (salt & pepper, thyme or dried thyme, garlic powder seasoned)
- 1/2 cup flour (for dredging)
- 3 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 3 cloves garlic (minced)
- 2 cups dry white wine (Chardonnay)
- 3/4 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2-3 tbsp capers, drained
- angel hair pasta
- parsley, fresh, chopped
- parmesan, freshly grated
- lemon wedges
Method
- 1
Season chicken with salt, pepper, garlic powder, and thyme. Lightly dredge in flour.
- 2
Heat olive oil in a large skillet over medium heat. Sear chicken 3–4 minutes per side until golden.
- 3
Remove and set aside. In the same pan, add butter and mushrooms. Cook until browned. Add garlic and sauté for 30 seconds.
- 4
Pour in white wine and simmer 3–5 minutes, letting it reduce slightly.
- 5
Add chicken broth, lemon juice, and capers. Stir and scrape up the pan.
- 6
Return chicken to skillet and simmer 5 minutes, until tender and sauce thickens. If serving with pasta, remove chicken and toss noodles in the sauce. (If not, skip this step.)
- 7
Top with parmesan, parsley, and fresh lemon.