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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from For the Love of Food - Building memories through family and food, 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 1/2 lbs Boneless Chicken Breast
1/2 tsp Salt
1/2 tsp Pepper
1 tbsp Butter
1 tbsp Oil
8 oz baby bella Mushrooms
2 tsps Butter
1/4 tsp Salt
1/4 cup Butter
1/4 cup Dry White Wine
2 tbsp Lemon Juice
1 tbsp Capers
2 tbsps Heavy Cream
2 tsps Chopped Parsley
Angel Hair Pasta
1 thinly sliced lemon for garnish
Directions:
Directions:
Slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast between plastic wrap and pound thin with a meat mallet or rolling pin.
Season chicken breast with salt and pepper. Heat skillet over medium and add 1 tbsp of butter and 1 tbsp of vegetable oil. Cook chicken breast until brown and remove from the pan.
Reduce heat slightly and add mushrooms, 1 tbsp butter, and salt.
Saute mushrooms until they begin to brown and remove from pan.
Add dry white wine to the pan. Add butter and lemon juice to the pan and stir in capers and add heavy cream
Raise heat until the mixture begins to bubble and return the mushrooms and chicken to the pan. Stir in fresh parsley and serve immediately with cooked pasta

 

 

 

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