Mushroom Chicken Piccata

"This is a restaurant-quality dish that is worth making! Cooking time includes browning the chicken and sautéing vegetables."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by diner524 photo by diner524
Ready In:
1hr 30mins
Ingredients:
19
Serves:
4-6
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ingredients

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directions

  • In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
  • In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
  • In another shallow bowl mix together the eggs with milk.
  • Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
  • In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
  • To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
  • Add in onion and garlic and sauté for about 3 minutes.
  • Add the browned chicken back to the skillet.
  • Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
  • Reduce the heat to medium-low and simmer for about 25 minutes.
  • Sprinkle with a little Parmesan cheese if desired and fresh parsley.
  • Delicious!

Questions & Replies

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  1. Meredith O.
    Can I make this chicken in advance and rewarm before serving?
     
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Reviews

  1. lazyme
    Wonderful piccata! I served this over linguine and loved the addition of the onions and mushrooms. Thanks Kitten.
     
  2. CookingONTheSide
    This is another outstanding chicken recipe from Kittencal. This is more than a 5-star recipe! We loved it and will definitely make it again. I didn't change a thing.
     
  3. diner524
    This made for a delicious dinner, served over linguine!!! I loved the addition of the onion and mushroom flavors to the standard piccata. I used 4 thin sliced chicken cutlets(boneless/skinless), 1 egg mixed with 2 tablespoons milk(which was plenty). After browning the chicken, I had to add a bit more butter and oil to cook the onion and mushrooms, but otherwise followed recipe as written. Thanks Kittencal for another great recipe.
     
  4. Roxygirl in Colorado
    I made this in the morning and reheated for dinner. I stored some of the sauce separately in case the chicken absorbed it and I am glad I did! I added a bit of hot water to the sauce when reheating since it did thicken up. This was really scrumptious and looked "restaurant quality!" I served over angel hair pasta. This was enjoyed by the whole family, which means I will be making it again. Thanks Kittencal! Roxygirl
     
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