This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Mozzarella Mushroom Chicken
KJ's Mushroom Chicken
Port And Mushroom Sauce Chicken
Mushroom Chicken Parmesan
Chicken Piccata II
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Deboning a Chicken Thigh
Top Chicken Dinners for Spring
Cutting Up a Whole Chicken
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Making Chicken Stock
Roasting Chicken
Chicken Soup's On
Related Collections
Canned Chicken Broth and Stock
300 Calories or Less per Serving - Chicken
Breaded or Battered Chicken Breast Recipes
Skillet Chicken Breast
300 Calories or Less per Serving

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Mushroom Chicken Piccata

By: Karen

"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."

Rate/Review | Read Reviews (256)

What to Drink?
	Sangiovese

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish

Directions

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