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Chicken Piccata with Capers and Mushrooms Recipe

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This recipe for Chicken Piccata with Capers and Mushrooms is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken beasts, thinly tenderized (I do not remember how much chicken, but I would guess about 6 breasts)

12 Tbsp. unsalted butter
10 Tbsp. evoo
1 cup chicken stock
1 cup white wine
1 tsp. minced garlic (or more to taste)
1/2 cup lemon juice (freshly squeezed)
1/2 cup capers
2/3 cups fresh parsley
Sliced Mushrooms
Thinly sliced lemon
Flour
Salt and Pepper
Directions:
Directions:
Season chicken with salt and pepper

Dredge chicken in flour

In large skillet over medium heat, melt 2 Tbsp. unsalted butter and 3 Tbsp. evoo

When oil and butter start to sizzle, add chicken and brown both sides. Remove to add room for remainder of chicken. Repeat until chicken is all cooked. Remove chicken.

Add mushrooms and cook.

In same pan add lemon juice, chicken stock, wine, and capers. Return to stove and bring to a boil, scraping pan. Return chicken to pan and cook for 5 minutes.

Remove chicken and plate.

Add remaining butter to pan and whisk.

Pour sauce over chicken and garnish with Italian parsley, and thinly sliced lemon.
Personal Notes:
Personal Notes:
This dish can be served over angle hair pasta! Delisioso!

 

 

 

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