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Mushroom Chicken Piccata

 


4 boneless skinless chicken breast cutlets (about 4 ounces each)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
2 teaspoons minced fresh garlic
¼ cup dry white wine
½ cup low-sodium chicken broth
1 lemon
2 Tablespoons capers, with juice

Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes, or until mushrooms become red-brown on one side. Flip mushrooms, add garlic, and cook another 2 minutes.

Add wine and scrape up any browned bits in the pan. Bring to a boil and add chicken broth, then return heat until it is bubbling nicely.

Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce until it becomes a glaze, about 2 more minutes.

Add the chicken to the sauce and heat through, then serve.

Makes 4 servings.


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