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Tuesday, April 1, 2014

Chicken Piccata with Mushrooms

Tender chicken cutlets are served with a luxurious lemon, caper, mushroom sauce.

Hun... What's for Dinner?: Chicken Piccata- Tender chicken cutlets are served with a luxurious lemon, caper, mushroom sauce.


It wasn't until a few years ago, that I decided to try capers. I always thought they would taste pungent and woodsy, rather than salty and tangy. When I did finally taste capers, I fell head over heals in love with them. For the next month or so, I looked for any opportunity to add capers to what I was eating. Two years later, a jar of capers never last longer than a few weeks in our fridge. I add them to salads, to homemade tartar sauce, to pasta.... Almost anything, LOL.

When we moved back to Canada, Hubby and I were very anxious to visit our favourite Italian restaurant chain. Similar to Olive Garden in the U.S, here in Canada we dine at East Side Marios (hey ba-da boom, ba-da bing!). My usual was always the cheese cappelletti in a blush sauce. That was way before my love affair with capers began. Now when we eat at East Side's, I can bet I order the chicken piccata. And let me tell you, it is A-MA-ZING! I really love how they serve their piccata with mushrooms, so when making it at home, I decided to do the same. This tender chicken, is tangy, salty and oh so delicious!

Hun... What's for Dinner?: Chicken Piccata- Tender chicken cutlets are served with a luxurious lemon, caper, mushroom sauce.




Chicken Piccata
printable version

  • 1/3 cup all-purpose flour, divided
  • 1 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 6 chicken cutlets, trimmed
  • 5 teaspoons olive oil, divided
  • 1 8-ounce package mushrooms, thinly sliced
  • 3 large cloves garlic, minced
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 3 tablespoons capers, rinsed
  • 2 teaspoons butter

Heat 3 Tbs olive oil in a large skillet, over medium heat. Add in thinly sliced mushrooms and toss to coat with oil. Cook 5 minutes, until mushrooms begin to turn a beautiful brown colour. Season with a pinch of salt and fresh ground pepper. Remove mushrooms from pan, for later use.


Whisk 3 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season the chicken cutlets with salt and pepper, and dredge both sides in the flour.


Heat remaining 2 teaspoons of olive oil in skillet over medium heat. Add the chicken and cook until golden and no longer pink in the center;  2 to 3 minutes per side. Transfer to a plate; cover with foil and keep warm.  

Add garlic and wine to the pan and cook until reduced by half; 1 to 2 minutes. Stir in the broth-flour mixture, lemon juice and a pinch of salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.


Stir in capers, butter and the reserved mushrooms. Return chicken to the skillet, coat with sauce and allow to heat through, before serving.



This recipe is being shared at these AWESOME linky parties

Melt in Your Mouth Monday                                                 You're Gonna Love it Tuesday
Mix it up Monday                                                                  Totally Talented Tuesday
Marvelous Mondays                                                              Time to Sparkle
In & Out of the Kitchen                                                         Create LINK Inspire
See Ya in the Gumbo                                                             Clever Chicks
Meal Planning Monday                                                           Tasty Tuesday
Block Party                                                                            Share your Stuff Tuesday
Two Cup Tuesday                                                                  Treasure Box Tuesday

8 comments:

Maria said...

I just made some Chicken Piccata the other day too! Yours looks wonderful, and is making me want to make some soon again!!!

Barbara F. said...

I love this dish and your recipe sounds sooo good. I am not fond of too much butter so this is perfect. Have to try it very soon. xo

Dina Felicetti said...

Thank you for hosting! The Chicken Piccata looks Awesome!

Joanne T Ferguson said...

G'day! Looks absolutely delicious!
Cheers! Joanne

GiGi Eats Celebrities said...

I've never made my own chicken piccata before because I definitely need to!!!!! Looks delish! Seriously delish! AND I LOVE CAPERS :)

Deb Attinella {CookingOnTheFrontBurner} said...

Thanks for linking with us this week at Marvelous Monday - pinning your dish!

Michelle Meche said...

I'm a big (and recent) fan of capers too. Actually the first time I tried them, I didn't like them. Now if I see a recipe that includes capers, I'm drawn to it. They seem especially good with lemon. Thanks for linking this week, Cindy.

April's Homemaking said...

Thank you for sharing this recipe on Meal Planning Monday Recipe Link-Up. :) This dish looks delicious, I love mushrooms! I hope you stop by and join us again this week! http://www.aprilshomemaking.com/2014/04/meal-planning-monday-recipe-link-up-5.html