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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Feldberg Family Favorites, 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:  
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves, trimmed and cut in half crosswise
large package of mushrooms, cleaned and sliced
1/2 cup butter
3/4 cup dry white wine, preferably Chardonnay
1/4 cup freshly squeezed lemon juice (about 2 lemons)
3 tablespoons capers
1 lemon, sliced
2 teaspoon fresh Italian parsley or cilantro, chopped
Directions:
Directions:
Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.

Melt butter in a skillet over medium heat until hot but not starting to brown. Pan fry coated chicken breast pieces in the hot butter until golden brown, and then remove from the pan and set aside. Then saute mushrooms until soft.

Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, place chicken back in pan, turning to coat with sauce, and simmer until sauce is slightly thickened and chicken is thoroughly cooked through and juices run clear, about 10 minutes. Stir capers into the sauce.

To serve, transfer chicken and mushrooms to a serving platter, top with sauce, and garnish with lemon slices and fresh Italian parsley or cilantro.
Number Of Servings:
Number Of Servings:
4

 

 

 

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