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TOTAL TIME: Prep: 5 min. Cook: 15 min.
MAKES: 4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • Salt and pepper to taste
  • 4 teaspoons olive oil, divided
  • 12 ounces baby portabello mushrooms, quartered
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 medium lemon
  • 2 tablespoons capers, drained

Directions

  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Mushroom Chicken Piccata in Taste of Home Cooking School Collection Spring 2009, p63

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Mushroom Chicken Piccata

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MY REVIEW
Reviewed May. 15, 2014

Excellent dish! My husband prepared it and it was delicious!! Definitely a keeper recipe... YUM!

MY REVIEW
Reviewed Feb. 9, 2011

I make Chicken Piccata (Lemon Chicken) all the time, but adding the mushrooms was just the perfect touch.

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