Best Mushroom Chicken Piccata Recipes

MUSHROOM CHICKEN PICCATA

Steps:

• Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear. Transfer to a platter; keep warm., In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

MUSHROOM CHICKEN PICCATA

Steps:

• In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
• In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
• In another shallow bowl mix together the eggs with milk.
• Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
• In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
• To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
• Add in onion and garlic and sauté for about 3 minutes.
• Add the browned chicken back to the skillet.
• Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
• Reduce the heat to medium-low and simmer for about 25 minutes.
• Sprinkle with a little Parmesan cheese if desired and fresh parsley.
• Delicious!

MUSHROOM CHICKEN PICCATA RECIPE RECIPE - (4.5/5)

Steps:

• Flatten chicken breasts to 1/8-inch thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2 to 3 minutes on each side or until juices run clear. Transfer to a platter; keep warm. In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

MUSHROOM CHICKEN PICCATA

Steps:

• 1. In a shallow dish min together flour salt and paparika. In a seperate bowl mix egg with milk. Cut chicken in to thick cutlets n dip in milk mixture n then into seasoned flour.
• 2. In large skillet heat butter over med/high heat n saute chicken pieces on both side until golden brown. Add mushrooms , onions n garlic saute for 3 min. then add capers.
• 3. Combine in bowl chicken broth, wine, lemon juice n cornstarch. Mix together n pour over chicken n mushrooms. Reduce heat to med n cook for 20 minutes. Serve over rice (if desired) n sprinkle with parsley n ENJOY!

MUSHROOM CHICKEN PICCATA

Steps:

• In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
• In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
• In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.