Taste of Home
Mushroom Chicken Piccata
TOTAL TIME: Prep: 5 min. Cook: 15 min.
YIELD: 4 servings.
Ingredients
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)
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Salt and pepper to taste
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olive oil, divided
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baby portabello mushrooms, quartered
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garlic cloves, minced
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dry white wine
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reduced-sodium chicken broth
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medium lemon
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capers, drained
Directions
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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.
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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.
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