Mushroom Chicken Piccata Recipe -
Mushroom Chicken Piccata Recipe
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Mushroom Chicken Piccata
Mushrooms take classic chicken piccata to new heights of flavor. See more

Mushroom Chicken Piccata

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. 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.
  2. 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.
  3. 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
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2008

My husband and I both thought this was excellent, plus we loved the fact that the sauce wasn't full of butter. I cooked the chicken thoroughly in the pan, removed it, then made the sauce...I didn't simmer them together as I think it would have made the breading very mushy. We can't wait to have it again! *UPDATE: As much as we liked the original recipe, we LOVE this version: Skip the whole chicken process and go straight to cooking the veggies and sauce. After sauce has thickened, toss in a green vegetable (we use broccoli florets, snap peas or asparagus), then a bunch of peeled, raw shrimp. The shrimp only need a few minutes to cook, and this will keep your green veggie from getting mushy. Serve over pasta - YUM!

Most Helpful Critical Review
Sep 30, 2012

I was really looking forward to this based on others' reviews but I found it to be very underwhelming and after I admitted my disappointment my boyfriend felt free to call it the blandest thing he has ever tasted. Not sure where others got all the flavor from, because we thought it was really blah. I kept it on stove longer than recipe called for and still didn't get the sauce to reduce; it was very runny (but on the positive side of things, there was plenty of sauce!).

Feb 25, 2006

Absolutely delicious! A note, if you decrease the amount of servings, do not change the amount of sauce ingredients, or will cook off all the sauce.

Jul 17, 2006

I dont think the egg is nescessary in the coating. I used chicken cutlets and browned them removed from pan added olive oil the sauteed shrooms shallots and garlic then deglazed with wine added lemon and mixed starch with broth added to pan until thickend returned chicken to pan and topped with parsley. Overall it was a easy one pan meal. served with rice pilaf

Dec 07, 2006

Awesome and SO easy. I added capers and took the chicken out while the sauce reduced, and then put it back in when I was almost done. Other than that, I stuck to the recipe, there were NO leftovers. I served this with garlic mashed potatoes and steamed broccoli.

Apr 09, 2006

This was very good - I used chicken tenderloins which I pounded thin, then I floured, dipped in egg mixture then dregged again. After browning the chicken, I removed them to a warm platter. After sauteing the mushrooms and onions, I made the sauce, I added additional broth and wine, but did not increase the lemon. As others, instead of using cornstarch, I used the leftover flour mixture to thicken the sauce. Next time I will increase the lemon juice and that will probably bring this recipe up to 5 stars. Definitely, increase the sauce. I added the chicken back into the sauce just before serving. Served over whole wheat thin spagetti. I will make this again.

Jul 09, 2007

Liked this better than Chicken Marsala. Instead of paprika, used rosemary in the flour mixture. After cooking chicken, removed it and cooked onions, mushrooms and garlic. Added the wine and after few mins, added chicken broth with cornstarch already dissolved and lemon juice. Served it over rosemary garlic mashed potatos. Excellent recipe - thank you.

Jun 22, 2003

All I can say is WOW! I recently tasted veal piccata in a well known Chicago restaurant. I came online to search for something similar but with chicken instead. Not only did this recipe live up to my exceeded them! Tremendous recipe! A must try! Thank you Karen!


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  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 31.1 g
  • 62%
  • Sodium
  • 697 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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