MUSHROOM CHICKEN PICCATA
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear. Transfer to a platter; keep warm., In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.
Nutrition Facts :
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
MUSHROOM CHICKEN PICCATA
This is a restaurant-quality dish that is worth making! Cooking time includes browning the chicken and sautéing vegetables.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
- In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
- In another shallow bowl mix together the eggs with milk.
- Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
- In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
- To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
- Add in onion and garlic and sauté for about 3 minutes.
- Add the browned chicken back to the skillet.
- Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
- Reduce the heat to medium-low and simmer for about 25 minutes.
- Sprinkle with a little Parmesan cheese if desired and fresh parsley.
- Delicious!
Nutrition Facts : Calories 664.1, Fat 33.5, SaturatedFat 11.3, Cholesterol 263, Sodium 620.2, Carbohydrate 27, Fiber 1.9, Sugar 2.8, Protein 56.4
THE BEST CHICKEN PICCATA
We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
- Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
- Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
- Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
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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- 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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