Tuesday, March 19, 2013

Chicken & Mushroom Piccata

Posted by Tina / 21 comments » / *Recipes, Chicken/Poultry, Main Courses

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.

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! 😉

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. 😉

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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.

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