Mushroom Chicken Piccata

Name: Mushroom Chicken Piccata
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 3/4 cup flour; 1 1/2 teaspoons seasoning salt (or use 1 teaspoon white salt); 1 teaspoon paprika; 1/2 teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon); 1/2 teaspoon fresh ground black pepper; 2 large eggs, beaten; 4 tablespoons milk; 6 -7 chicken breasts; 2 tablespoons butter; 1 tablespoon oil; 1/2 lb fresh mushrooms, sliced (can use a little more); 1 small onion, chopped; 1 tablespoon fresh minced garlic (optional); 1 cup canned chicken broth; 1/2 cup white wine; 2 -3 tablespoons fresh lemon juice; 1 tablespoon cornstarch; grated parmesan cheese (optional); 2 -4 tablespoons chopped fresh parsley

Submitted by Kittencalrecipezazz

"This is a restaurant-quality dish that is worth making! Cooking time includes browning the chicken and sautéing vegetables."

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photo by lazyme

Ready In:: 1hr 30mins
Ingredients:: 19
Serves:: 4-6

ingredients

³⁄₄ cup flour
1 ¹⁄₂ teaspoons seasoning salt (or use 1 teaspoon white salt)
1 teaspoon paprika
¹⁄₂ teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon)
¹⁄₂ teaspoon fresh ground black pepper
2 large eggs, beaten
4 tablespoons milk
6 -7 chicken breasts
2 tablespoons butter
1 tablespoon oil
¹⁄₂ lb fresh mushrooms, sliced (can use a little more)
1 small onion, chopped
1 tablespoon fresh minced garlic (optional)
1 cup canned chicken broth
¹⁄₂ cup white wine
2 -3 tablespoons fresh lemon juice
1 tablespoon cornstarch
grated parmesan cheese (optional)
2 -4 tablespoons chopped fresh parsley

directions

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!

Questions & Replies

Can I make this chicken in advance and rewarm before serving?

Meredith O.

Reviews

Wonderful piccata! I served this over linguine and loved the addition of the onions and mushrooms. Thanks Kitten.

lazyme
This is another outstanding chicken recipe from Kittencal. This is more than a 5-star recipe! We loved it and will definitely make it again. I didn't change a thing.

CookingONTheSide
This made for a delicious dinner, served over linguine!!! I loved the addition of the onion and mushroom flavors to the standard piccata. I used 4 thin sliced chicken cutlets(boneless/skinless), 1 egg mixed with 2 tablespoons milk(which was plenty). After browning the chicken, I had to add a bit more butter and oil to cook the onion and mushrooms, but otherwise followed recipe as written. Thanks Kittencal for another great recipe.

diner524
I made this in the morning and reheated for dinner. I stored some of the sauce separately in case the chicken absorbed it and I am glad I did! I added a bit of hot water to the sauce when reheating since it did thicken up. This was really scrumptious and looked "restaurant quality!" I served over angel hair pasta. This was enjoyed by the whole family, which means I will be making it again. Thanks Kittencal! Roxygirl

Roxygirl in Colorado