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Mushroom Chicken Piccata

"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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50 m servings 288 cals
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 449
  1. 603 Ratings

Most helpful positive review

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 di...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 di...

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.

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 ...

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 lefto...

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. Af...

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 af...

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 ...

We really liked this one. I've been looking for a good chicken piccata recipe, and this is it! Only thing missing from the recipe is capers - we added about a tablespoonful, and that really adde...

Very good!! I halved the recipe but kept the sauce the same...used Ecco Domani Pinot Grigio for the wine and added capers. Chicken was fork tender and sauce was delicious - went perfect with a...