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!
- 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.
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