About: Chicken Piccata   Sponge Permalink

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This recipe uses mushrooms in place of the traditional capers (making it basically chicken marsala with white wine instead of red). * 2 whole skinned and boned chicken breasts, halved lengthwise * Salt and pepper (dash) * ¼ cup flour * 4 tablespoons butter * 1 cup fresh sliced mushrooms * 1 clove garlic * ¼ cup dry white wine or chicken broth * 2 tablespoons lemon juice * 2 tablespoons chopped parsley * Artichoke hearts (optional) Contributed By: World Recipes Y-Group

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  • Chicken Piccata
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  • This recipe uses mushrooms in place of the traditional capers (making it basically chicken marsala with white wine instead of red). * 2 whole skinned and boned chicken breasts, halved lengthwise * Salt and pepper (dash) * ¼ cup flour * 4 tablespoons butter * 1 cup fresh sliced mushrooms * 1 clove garlic * ¼ cup dry white wine or chicken broth * 2 tablespoons lemon juice * 2 tablespoons chopped parsley * Artichoke hearts (optional) Contributed By: World Recipes Y-Group
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abstract
  • This recipe uses mushrooms in place of the traditional capers (making it basically chicken marsala with white wine instead of red). * 2 whole skinned and boned chicken breasts, halved lengthwise * Salt and pepper (dash) * ¼ cup flour * 4 tablespoons butter * 1 cup fresh sliced mushrooms * 1 clove garlic * ¼ cup dry white wine or chicken broth * 2 tablespoons lemon juice * 2 tablespoons chopped parsley * Artichoke hearts (optional) Place chicken between 2 pieces of plastic wrap. Pound chicken to ½ inch thickness. Sprinkle chicken with salt, pepper; coat with flour. In large skillet, brown chicken in 3 tablespoons of butter over medium heat about 5 minutes or until lightly golden. Remove from skillet and keep warm. Add remaining butter to skillet and cook mushrooms and garlic until tender. Add artichoke hearts. Return chicken to pan. Add wine and lemon juice. Simmer 7 to 10 minutes stirring occasionally until sauce thickens. Top with parsley. Serves 4. Contributed By: World Recipes Y-Group
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