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Brian Sunter

Chicken Piccata

A delicious chicken dish with a lemon butter sauce, mushrooms and parsley

20 minutes cook 10 minutes prep 4 servings by Sharon Foster
chicken italian
Scale
Units

Nutrition

Authored values; per-serving basis not stated.

Calories
420
Protein
35g
Carbs
10g
Fat
26g
Fiber
1g

Estimates based on 2 oz chicken per serving with butter sauce

Ingredients

  • 2 whole chicken breasts
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup all-purpose flour
  • 1 cup fresh mushrooms
  • 1 clove garlic
  • 4 tbsp butter
  • 0.25 cup white wine
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley

Equipment

  • plastic wrap
  • large skillet

Instructions

Prep

1

Place 2 whole chicken breasts between 2 pieces of plastic wrap . Pound to even thickness.

2

Sprinkle chicken with 0.25 tsp salt and 0.25 tsp black pepper . Coat with 0.25 cup all-purpose flour , shaking off excess.

3

Slice the 1 cup fresh mushrooms . Mince the 1 clove garlic .

Cook

4

Melt 3 tbsp butter in a large skillet over medium heat. Add the chicken and brown for 5 minutes or until lightly golden on both sides. Remove from the skillet and keep warm.

5

Add the remaining 1 tbsp butter to the skillet. Cook the mushrooms and garlic until tender, about 3 minutes .

6

Return the chicken to the pan. Add 0.25 cup white wine and 2 tbsp lemon juice .

7

Simmer for 8 minutes , stirring occasionally, until the sauce slightly thickens.

Serve

8

Transfer to plates and top with 2 tbsp fresh parsley .

View Cooklang Source
recipe.cook 
---
title: Chicken Piccata
description: A delicious chicken dish with a lemon butter sauce, mushrooms and parsley
author: Sharon Foster
servings: 4
prep time: 10 minutes
cook time: 20 minutes
tags: [chicken, italian]
cuisine: Italian
difficulty: easy
nutrition-calories: 420
nutrition-protein: 35g
nutrition-carbs: 10g
nutrition-fat: 26g
nutrition-fiber: 1g
nutrition-note: Estimates based on 2 oz chicken per serving with butter sauce
rating: 4.5
---

== Prep ==

Place @chicken breasts{2%whole}(boneless, skinless, halved lengthwise) between 2 pieces of #plastic wrap{}. Pound to even thickness.

Sprinkle chicken with @salt{0.25%tsp} and @black pepper{0.25%tsp}. Coat with @all-purpose flour{0.25%cup}, shaking off excess.

Slice the @fresh mushrooms{1%cup}. Mince the @garlic{1%clove}.

== Cook ==

Melt @butter{3%tbsp} in a #large skillet{} over medium heat. Add the chicken and brown for ~browning{5%minutes} or until lightly golden on both sides. Remove from the skillet and keep warm.

Add the remaining @butter{1%tbsp} to the skillet. Cook the mushrooms and garlic until tender, about ~mushrooms{3%minutes}.

Return the chicken to the pan. Add @white wine{0.25%cup}(or chicken broth) and @lemon juice{2%tbsp}.

Simmer for ~simmering{8%minutes}, stirring occasionally, until the sauce slightly thickens.

== Serve ==

Transfer to plates and top with @fresh parsley{2%tbsp}(chopped).