Mushroom Chicken Piccata Recipe Recipe 455 Food

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!

CHICKEN PICCATA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
• Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
• Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
• For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

CHICKEN PICCATA WITH MUSHROOMS

Steps:

• Between 2 pieces of plastic wrap flatten chicken breasts to 1/4" thickness.
• Mix together salt,pepper and flour.
• Dredge in mixture; shake off excess flour and set aside.
• Heat butter and oil in large skillet until sizzling.
• Saute breasts app 15 minutes being careful not to overcook.
• Remove from skillet and keep warm in Low oven.
• Add shallot and mushroom* and sauté a few minutes scraping the pan.
• Add remaining ingredients and cook on Med High heat for 5 minutes.
• Return the breasts to the pan and reduce sauce until thickened.
• Meanwhile cook pasta until al dente; drain.
• Place pasta and chicken on serving dish.
• Pour mushroom sauce over both.
• Add more Parmesan cheese and Enjoy!