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Mushroom Chicken Piccata

 Mushroom Chicken Piccata
4 ServingsPrep: 5 min. Cook: 15 min.


  • 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


  • 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. Yield: 4 servings.

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Mushroom Chicken Piccata (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.