Mushroom Chicken Piccata Recipe
Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic.
Chicken piccata is a classic! Find your family's favorite version in our collection of quick, easy, and delicious chicken piccata recipes.
Outstanding recipe! I cut butter in half and replaced other half with olive oil. Also, pounded chicken breast to about 1/2 inch. They were large and only used four. I did remove chicken before adding the onions and mushrooms...they were cooked through since thin, and added them back on top in last 10 minutes of cooking time. Came out delicious! Thanks, Karen, for a super recipe.
This is always good. I double the sauce and mushrooms. Made it again last night and had to use red wine instead of white (had none and nearest liquor store is 400 miles away). It was still good.
I made exactly as written. I didn't care for it at all. I felt it was pretty bland. My husband said it was "alright". I only made 3 chicken breast and there really was not enough sauce. It was thickened enough right away but the recipe said to simmer it for 25 minutes. I knew I'd have no sauce left if I did so I turned it off at 20. All I could taste was chicken and lemon. Really needed more salt and flavoring. Sorry, just not for me.
All I can say is WOW! I recently tasted veal piccata in a well known Chicago restaurant. I came online to search for something similar but with chicken instead. Not only did this recipe live up to my expectations...it exceeded them! Tremendous recipe! A must try! Thank you Karen!
Another dinner I ate too much of because it was so darned good. I followed the recipe loosely, not measuring, just cooking. I pounded the chicken to about 1/2" thickness and cut it into smaller serving pieces. (This chicken had huge breasts!) That way it took just a few minutes on each side for the chicken to cook and the pieces were of a more reasonable size for serving. I removed the almost-cooked chicken from the pan and returned it once I completed the remainder of the recipe. I added fresh minced garlic to the mushrooms and onions. The cornstarch isn't necessary - if you reduce the wine/broth/ lemon juice until it's nearly gone, then swirl in some butter off heat, you'll end up with a smooth, rich, velvety pan sauce. I served with this with linguine, lightly dressed with butter, olive oil and garlic, and sautéed fresh spinach.