Chicken Piccata


4 boneless, skinless, chicken breasts
kosher salt and fresh cracked black pepper to taste
1 tbs flour
2 tbs butter
2 tbs olive oil
1 lb of mushrooms, sliced
1/2 cup dry white wine
1/4 cup lemon juice
3 tbs capers
4 tsp Parmesan cheese, grated
1/4 cup fresh parsley, chopped

This is a classic Piccata preparation.

  • Pound chicken to 1/4 inch thickness.
  • Sprinkle with salt pepper and flour. Shake off excess flour.
  • Brown chicken on both sides in 1 tbs of butter and 1 tbs of olive oil.
  • Remove to a platter and set aside.
  • Add remaining butter and olive oil to a saute pan and saute mushrooms.
  • Remove mushrooms with slotted spoon and set aside.
  • Add white wine and lemon juice to juice in skillet.
  • De glaze┬ápan and simmer, reducing for a few minutes.
  • Add capers and Parmesan.
  • Return chicken and mushrooms to skillet and simmer for 3 minutes.
  • Turn and simmer for another 2 minutes.
  • Sprinkle with fresh parsley and garnish with lemon slices.




15 min


15 min


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