Healthy Chicken and Mushroom Piccata
The key to making a great chicken piccata is to make sure the chicken breasts are very thin. This requires less cooking time and no chance of the chicken getting dried out or tough & chewy.
Most chicken piccata recipes are very similar, but I like to add a touch of milk or cream at the end to cut the tartness of the lemon.
If the chicken breasts are thick, cut the chicken breasts in half horizontally and place them between two pieces of plastic wrap and pound them thin with a meat mallet or a small skillet.
Adding mushrooms to the chicken adds that additional kick of nutrients, not to mention just another way to squeeze in an extra serving of vegetables! So squeeze them in whenever you can!
Healthy and Delicious Dinner is served with this Chicken and Mushroom Piccata
- 1 lbs. boneless chicken breasts, sliced very thin
- 2 tablespoons flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- pinch of pepper
- 6-8 oz. mushrooms, diced
- 1-1/2 tablespoons olive oil, diced
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 3/4 cup chicken broth
- 1/3 cup white wine
- 1/4 cup chopped fresh parsley
- juice of one large lemon
- 2 tablespoons capers
- 2 tablespoon milk or cream
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Mix together the flour, garlic powder, salt and pepper. Dredge both sides of chicken breasts in flour. Heat 1 tablespoon of oil and the butter in a large skillet. Place floured chicken in the skillet and cook on both sides for about 4 minutes per side.
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Remove chicken to a plate. Add the additional 1/2 tablespoon of oil to the skillet along with the mushrooms. Cook for about 2 minutes until mushrooms start to get tender.
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Add the broth, wine, parsley, lemon juice, capers and cream to the skillet. Return the chicken to the skillet and simmer on medium heat for about 10 minutes or until chicken is cooked through.
We serve this healthy Chicken Picatta Recipe with Diced and Roasted Sweet Potato Cubes –
