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Mushroom Chicken Piccata

  • Total Time
    Prep: 5 min. Cook: 15 min.
  • Makes
    4 servings


  • 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.

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Average Rating:
  • anneathome
    Oct 18, 2014

    I used just about the same receipe that came on the box of shiitake mushrooms I had purchased. Only difference was the type of mushrooms and to also add the juice of the capers. I couldn't believe how easy and good it was. Really quick dinner. Served it with brown rice and peas.

  • carolhm25
    May 15, 2014

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

  • 1234stolz
    Feb 9, 2011

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