Tuesday, March 19, 2013

Chicken & Mushroom Piccata

Chicken & Mushroom Piccata | My Life as a Mrs

You. Guys.

This is Chicken Piccata how I like it. Lemony and with the addition of mushrooms. Absolute perfection.

Hubs even told me that this was… wait for it… “The best chicken piccata” he’s EVER had. Then again, I didn’t even know he was such a fan of chicken piccata until I made this dish for him. 5 years in and I’m still learning the man’s food loves & hates. ;)

Okay, let’s break it down – Chicken Piccata may sound fancy but it’s actually quite simple. From start to finish it took me 35 minutes TOPS. Plus it doesn’t require too many ingredients: Chicken, flour, butter, mushrooms, white wine (or chicken broth), lemons, garlic, parsley & capers.

Simple Enough.

Chicken & Mushroom Piccata | My Life as a Mrs

I’m sort of obsessed with anything that has citrus in it. I’m pretty sure my love of all things tangy & citrus-y is due to my south Florida upbringing. We had just about very kind of citrus tree in our backyard growing up… lemons, tangerines, oranges, grapefruit, tangelo’s… We would be playing out in the backyard and would just pick and eat a tangerine if we got hungry. Super cool.

I now squeeze lemons (& limes) on just about anything! Just ask the hubs (he makes fun of me for it!). I CAN’T. GET. ENOUGH.

Naturally, I’m all about a good chicken piccata – as long as there is enough lemon in it! ;)

Chicken & Mushroom Piccata | My Life as a Mrs

Some tips & pointers for this recipe:

1. Get your salted pasta water boiling from the get go & add the pasta when the chicken is JUST about done & it should be ready to go when the chicken & sauce is completely finished.

2. If you like your piccata with a little less tang, use 3 tablespoons of lemon juice instead of the full 1/4 cup.

3. This would go GREAT with some crusty Rosemary Bread & some Oven Roasted Asparagus or a simple side salad.

4. You should go make this tonight. Seriously.

5. You’re welcome. ;)

Chicken & Mushroom Piccata | My Life as a Mrs

 

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Chicken & Mushroom Picatta

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A classic Chicken Picatta with the flavors of lemon, white wine, and capers kicked up a notch with the addition of Baby Bella mushrooms!

Ingredients:

For the Chicken:
2 tablespoons salted butter
1 tablespoon light olive oil
4 boneless skinless chicken cutlets (about 1 pound)
salt & pepper
1/4 cup of flour

For the Sauce:
8 ounces sliced Baby Bella mushrooms
5 tablespoons salted butter, divided
2 cloves garlic, grated
1/3 cup white wine
1/4 cup fresh lemon juice
2 tablespoons chopped parsley, divided
1 1/2 tablespoons capers
salt & pepper

To Serve:
16 ounces linguini, cooked according to package instructions

Directions:

For the Chicken:
Preheat 2 tablespoons of butter and olive oil in a large non-stick skillet over medium high heat. While it's preheating, sprinkle a pinch of salt & pepper on both sides of the chicken cutlets (just a dusting of seasoning). Then, dredge the seasoned chicken cutlets in the flour, being sure to thoroughly coat and shake off the excess. Add chicken to hot pan and cook until golden brown on both sides and reaches a minimum internal temperature of 168ºF (about 4-5 minutes per side). Remove from pan and set aside on a plate.

For the Sauce:
Add 2 tablespoons of butter to the pan that was used to cook the chicken in (leave all the drippings in the pan), and saute the mushrooms for 3-4 minutes (until softened), season with a dash of salt and pepper. Next, add the garlic and saute for an additional minute, stirring constantly. Pour the wine into the hot pan and allow the mixture to bubble for 30 seconds, then add the lemon juice. Stir and bring mixture up to a bubble for 1-2 minutes (it will thicken slightly). Add remaining 3 tablespoons of butter, 1 tablespoon of the parsley, and the capers and stir well. Taste and add salt & pepper if desired. Add chicken back into sauce and allow to warm back through (they should still be pretty warm as the sauce doesn't take that long to cook).

To serve:
Cook pasta according to package instructions (be sure to add a good teaspoon or 2 of salt to the boiling water). Drain pasta. Plate up a serving of pasta and top with a piece of the chicken and spoon some of the sauce over the chicken & pasta. Garnish with a sprinkle of the remaining parsley.

Chicken & Mushroom Piccata | My Life as a Mrs

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20 Responses to “Chicken & Mushroom Piccata”

  1. 1

    Kassi — March 19, 2013 @ 8:14 am

    This looks absolutely fantastic! I just love reading your posts. You and the hubs are adorable! You always inspire me and I sure hope to find a relationship like yours someday soon :-) Question: would this recipe be just as good without the mushrooms? I’m really not a fan of those but everything else sounds/looks exquisite!

    • Tina replied: — March 19th, 2013 @ 11:05 am

      Yes, it would definitely work without the mushrooms – it would just be more like a classic chicken piccata! :)

  2. 2

    Nutmeg Nanny — March 19, 2013 @ 10:34 am

    Yum! What a perfect savory chicken dish and with baby bella mushrooms too, great touch :)

  3. 3

    Bree {Skinny Mommy} — March 19, 2013 @ 11:05 am

    I love picatta too and especially like your rendition with the addition of mushrooms

  4. 4

    Marie @ Little Kitchie — March 19, 2013 @ 11:50 am

    This looks fabulous! Add mushrooms to anything and I’m down. Such a gorgeous dish, and I love how quickly it comes together!

  5. 5

    mom — March 19, 2013 @ 12:09 pm

    I love the lemon mushroom combination! Looks delicious!

  6. 6

    Kim (Soliloquy Of Food & Such) — March 19, 2013 @ 4:17 pm

    I’ve only made this once, or twice, but never with mushrooms. Going to give yours a whirl next time. And yes, the lemony, wine- butter- caper combo? TDF!!!

  7. 7

    shellyjaronsky — March 19, 2013 @ 4:18 pm

    So making this. Chicken Piccata is one of my favorites!

  8. 8

    tracy {pale yellow} — March 19, 2013 @ 7:11 pm

    Thank you! I love the addition of mushrooms, you can’t go wrong with those!

  9. 9

    Stephanie @ Eat. Drink. Love. — March 20, 2013 @ 2:04 am

    I freakin’ love chicken piccata so much! Definitely one of our favorites. Love that you added mushrooms too!

  10. 10

    Sues — March 20, 2013 @ 9:31 am

    Yumm I love that you add mushrooms to your chicken piccata. Definitely one of my all-time favorite dishes and I do not make it enough!

  11. 11

    Jessica — March 20, 2013 @ 12:25 pm

    I am TOTES down with this (well, minus the mushrooms)! :-)

    • Tina replied: — March 21st, 2013 @ 12:17 pm

      oh… you’re one of “those” people ;)

  12. 12

    Nikki @Seeded at the Table — March 21, 2013 @ 1:08 pm

    All I can say is Mmm, Mmm, Mmm, Mmm, Mmmmmmmm!!!! (Even WITH mushrooms.) ;)

  13. 13

    Alicia — April 1, 2013 @ 11:09 pm

    I made this for dinner tonight and it was delicious! So glad you posted!

  14. 14

    Sabrina Espinal — April 20, 2013 @ 5:38 pm

    I love chicken and this will be a very nice addition to my kitchen. My mom always baked chicken breasts with slices of lemon on top so this will be a really nice dish…and it will make me think of my Mom. Thanks

  15. 15

    Menu Plan Monday - Sort Of - Adventures in Life, Love and Librarianship — June 17, 2013 @ 9:30 am

    […] chicken piccata for my dad for his Father’s Day dinner.  I made some French bread to go along with it and my […]

  16. 16

    Operation: Eat All the Food, Week 4 - Adventures in Life, Love and Librarianship — September 9, 2013 @ 9:35 am

    […] Lunch: leftovers Dinner: chicken piccata (adding spinach) over pasta Using up: pasta, parsley, capers, frozen […]

  17. 17

    Recipe: Chicken Piccata - Adventures in Life, Love and Librarianship — September 13, 2013 @ 10:01 am

    […] -Adapted from My Life as a Mrs. […]

  18. 18

    Jill Seibert — June 2, 2014 @ 10:05 am

    This is so yummy! Made it last night and there were no leftovers lol. My man is not so crazy about chicken which is a shame because I know about a hundred ways to cook chicken, but he does love mushrooms so he really liked this. Shared this on my FB page. :-)

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