MUSHROOM CHICKEN PICCATA
Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.
Provided by Karen
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
- In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
- In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 12.6 g, Cholesterol 121 mg, Fat 10.4 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 696.6 mg, Sugar 1.8 g
CHICKEN PICCATA WITH PASTA AND MUSHROOMS
This recipe is from Eating Well. We LOVED it! I added my chicken breasts back to this dish while it was simmering. I increased the garlic and added crushed red pepper to the flour.
Provided by RedVinoGirl
Categories Toddler Friendly
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
- Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
- Stir in parsley, capers, and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
Nutrition Facts : Calories 657.7, Fat 7.5, SaturatedFat 1.4, Cholesterol 65.8, Sodium 545.3, Carbohydrate 100.2, Fiber 1.4, Sugar 1.9, Protein 49
CHICKEN PICCATA WITH MUSHROOMS
I found this recipe at our Italian Bakery.It is Fantastic! After reading the reviews I added more chicken broth and it is even better. This is also very good without the mushroom and it's Perfect Chicken Piccata
Provided by Sageca
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Between 2 pieces of plastic wrap flatten chicken breasts to 1/4" thickness.
- Mix together salt,pepper and flour.
- Dredge in mixture; shake off excess flour and set aside.
- Heat butter and oil in large skillet until sizzling.
- Saute breasts app 15 minutes being careful not to overcook.
- Remove from skillet and keep warm in Low oven.
- Add shallot and mushroom* and sauté a few minutes scraping the pan.
- Add remaining ingredients and cook on Med High heat for 5 minutes.
- Return the breasts to the pan and reduce sauce until thickened.
- Meanwhile cook pasta until al dente; drain.
- Place pasta and chicken on serving dish.
- Pour mushroom sauce over both.
- Add more Parmesan cheese and Enjoy!
Nutrition Facts : Calories 565.6, Fat 18.1, SaturatedFat 7.6, Cholesterol 105.2, Sodium 1313.7, Carbohydrate 52.8, Fiber 2.6, Sugar 2.7, Protein 45.8
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CHICKEN PICCATA PASTA WITH TOMATOES AND MUSHROOMS
From foodiecrush.com
4.7/5 (99)Total Time 40 minsCategory Main CourseCalories 436 per serving
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the time on the package directions.
- While the pasta is cooking, heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Toss the chicken pieces with 1/2 teaspoon pepper and 1/2 teaspoon kosher salt. Add the chicken to the skillet and cook for 5-7 minutes, turning once or twice, until lightly browned. Transfer the chicken to a plate. Add the remaining 1 tablespoon of olive oil to the skillet. Add the mushrooms and cook for 2 minutes, then add the tomatoes and cook for another 2 minutes, stirring occasionally. Transfer the mushrooms and tomato to the bowl with the browned chicken.
- Add the chicken broth and wine to the skillet, bring to a bubbling simmer, and scrape the browned bits from the bottom of the pan. Whisk in 4 tablespoons of the butter. Juice 2 lemons and add to the sauce. Add the capers. Cook for 5-8 minutes or until the sauce reduces by a third. Add the chicken, mushrooms and tomatoes back to the sauce. Thinly slice the remaining lemon and nestle the lemon slices amongst the chicken and vegetables. Whisk in the remaining 2 tablespoons of butter to emulsify and thicken the sauce.
- Drain the pasta and add it in batches back to the skillet with the sauce, tossing to coat as the pasta continues cooking and absorbs some of the buttery wine sauce. If your skillet isn't large enough, drain the pasta then add it back to the pot it was cooked in, then add the sauce to the pasta. Toss to coat over medium heat for 2-3 minutes.
CHICKEN PICCATA WITH PASTA & MUSHROOMS RECIPE
From eatingwell.com
Reviews 44Category Healthy Chicken RecipesRatings 46Calories 381 per serving
- Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
- Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
- Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.
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