Recipe 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."
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skinless, boneless chicken breast halves
fresh mushrooms, sliced
chopped fresh parsley, for garnish
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!
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!).
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 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
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.
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.
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.
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 expectations...it exceeded them! Tremendous recipe! A must try! Thank you Karen!
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Chicken Piccata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 285
** Calories from Fat: 93
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