Mushroom Chicken Piccata

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




  • 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?


  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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