Chicken Piccata with Mushrooms and Capers

Chicken Piccata is a classic Italian dish known for its bright, tangy flavors and tender chicken cutlets. Traditionally made with lemon, capers, and a buttery sauce, this dish is simple yet elegant, perfect for both weeknight dinners and special occasions. By adding mushrooms to the mix, you introduce an earthy depth that complements the tartness of the lemon and the brininess of the capers, creating a well-rounded and flavorful dish. Let’s dive into how to make Chicken Piccata with Mushrooms and Capers, a delightful twist on a beloved classic.

Step-by-Step Instructions

1. Prepare the Chicken

1. Butterfly and Pound the Chicken: Slice each chicken breast in half horizontally to create two thin cutlets. Place the cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
2. Season and Dredge: Season the chicken cutlets with salt and pepper on both sides. Dredge each cutlet in the flour, shaking off any excess.

2. Cook the Chicken

1. Heat the Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken cutlets in a single layer, working in batches if necessary.
2. Sear the Chicken: Cook the chicken for 3-4 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.

3. Sauté the Mushrooms

1. Add More Oil: In the same skillet, add the remaining 2 tablespoons of olive oil. If needed, you can also add a bit more oil to prevent sticking.
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they are golden brown and have released their moisture.

4. Make the Sauce

1. Deglaze the Pan: Pour in the white wine (if using) to deglaze the pan, scraping up any brown bits from the bottom. Let the wine simmer for 2 minutes until reduced by half.
2. Add the Lemon and Broth: Stir in the chicken broth and lemon juice, bringing the mixture to a simmer.
3. Incorporate the Capers: Add the capers to the sauce, allowing the flavors to meld together for 2-3 minutes.

5. Finish the Dish

1. Return the Chicken to the Pan: Place the cooked chicken cutlets back into the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for an additional 2 minutes to absorb the flavors.
2. Add Butter: Stir in the butter until it melts and the sauce becomes rich and silky.

6. Serve and Garnish

1. Plate the Chicken: Transfer the chicken cutlets to serving plates and pour the mushroom-caper sauce over the top.
2. Garnish: Sprinkle with freshly chopped parsley for a burst of color and freshness.

Tips for Making the Perfect Chicken Piccata with Mushrooms and Capers

• Use Fresh Ingredients: Fresh lemons and parsley enhance the flavor of the dish, making it taste vibrant and refreshing.
• Don’t Skip the Wine: While optional, white wine adds a lovely depth to the sauce. If you prefer not to use alcohol, you can substitute with additional chicken broth and a splash of apple cider vinegar.
• Balance the Flavors: Taste the sauce before adding the chicken back in. If it’s too tart, add a touch more butter to mellow it out. If it’s too mild, squeeze in a bit more lemon juice.

Why Add Mushrooms to Chicken Piccata?

Adding mushrooms to Chicken Piccata introduces an earthy, savory flavor that pairs beautifully with the tangy lemon and briny capers. The mushrooms also add a hearty texture, making the dish more filling and satisfying. This variation is a great way to change up the classic recipe while still keeping the essence of what makes Chicken Piccata so delicious.

Serving Suggestions

Chicken Piccata with Mushrooms and Capers pairs well with a variety of side dishes. Here are a few ideas:

• Pasta: Serve the chicken over a bed of angel hair pasta or linguine to soak up the flavorful sauce.
• Mashed Potatoes: Creamy mashed potatoes make a comforting side that complements the bright flavors of the dish.
• Steamed Vegetables: Lighten up the meal with steamed asparagus, green beans, or broccoli on the side.
• Crusty Bread: Use a slice of crusty bread to mop up any extra sauce left on your plate.

Frequently Asked Questions

Can I Use Chicken Thighs Instead of Breasts?

• Yes! Chicken thighs can be used in place of breasts for a richer flavor. Adjust the cooking time accordingly, as thighs may take a bit longer to cook through.

What Can I Use Instead of Capers?

• If you’re not a fan of capers, try substituting with green olives or even a few finely chopped pickles for a similar briny flavor.

Is This Dish Gluten-Free?

• To make this dish gluten-free, simply use gluten-free flour for dredging the chicken.

Can I Make This Dish Ahead of Time?

• Chicken Piccata is best served fresh, but you can make it ahead and reheat gently on the stovetop. The sauce may thicken upon standing, so you might need to add a bit of extra broth when reheating.

How Spicy is This Dish?

• Chicken Piccata is not typically spicy, but you can add a pinch of red pepper flakes to the sauce if you prefer a little heat.

Chicken Piccata with Mushrooms and Capers is a delightful dish that brings together the best of Italian flavors with a twist. The combination of tender chicken, tangy lemon, briny capers, and earthy mushrooms creates a symphony of tastes that is sure to please your palate. Serve it with your favorite side dishes for a meal that’s both comforting and elegant. Enjoy!

Yield: 4

Chicken Piccata with Mushrooms and Capers

Print

Chicken Piccata is a classic Italian dish known for its bright, tangy flavors and tender chicken cutlets. Traditionally made with lemon, capers, and a buttery sauce, this dish is simple yet elegant, perfect for both weeknight dinners and special occasions. By adding mushrooms to the mix, you introduce an earthy depth that complements the tartness of the lemon and the brininess of the capers, creating a well-rounded and flavorful dish. Let’s dive into how to make Chicken Piccata with Mushrooms and Capers, a delightful twist on a beloved classic.

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• 2 large chicken breasts
• ¼ cup flour or more as needed
• 1 cup sliced baby bella mushrooms
• 1 Tablespoon capers, brine drained
• 1 Tablespoon lemon juice
• ½ cup low-sodium chicken broth
• 1 Tablespoon olive oil
• 4 Tablespoons butter, divided
• ¼ teaspoon salt, by taste
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder

Instructions

• Slice each chicken breast horizontally into 2 cutlets. Season well with salt, garlic powder and ground black pepper.
• In a shallow dish, add the flour. Coat each chicken cutlets with flour.
• In a large skillet, add 1 Tablespoon of olive oil and 2 Tablespoons of butter. Once hot, place the floured chicken cutlets. Cook on each side for about 4 minutes until the chicken is fully cooked. Remove the chicken and set it aside once cooked.
• In the same skillet, add the remaining butter and sliced mushrooms. Cook mushrooms over medium heat until browned. Add capers and cook for another minute or two stirring often.
• Now, add ½ cup of chicken broth and 1 Tablespoon of lemon juice to the skillet. Bring the sauce to boil. Add cooked chicken and simmer for a few minutes until the chicken gets hot.
• Serve mushroom chicken picatta over pasta, rice or mashed potatoes. Sprinkle with chopped fresh parsley and grated Parmesan cheese on top.

Notes

• you can buy already sliced chicken cutlets.
• use meat thermometer to ensure the chicken is fully cooked.
• store the leftovers in airtight container for up to 3 days.
• the nutritional facts are for informational purposes only.

Nutrition Information:

Amount Per Serving: Calories: 300

Yield: 4

Chicken Piccata with Mushrooms and Capers

Print

Chicken Piccata is a classic Italian dish known for its bright, tangy flavors and tender chicken cutlets. Traditionally made with lemon, capers, and a buttery sauce, this dish is simple yet elegant, perfect for both weeknight dinners and special occasions. By adding mushrooms to the mix, you introduce an earthy depth that complements the tartness of the lemon and the brininess of the capers, creating a well-rounded and flavorful dish. Let’s dive into how to make Chicken Piccata with Mushrooms and Capers, a delightful twist on a beloved classic.

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• 2 large chicken breasts
• ¼ cup flour or more as needed
• 1 cup sliced baby bella mushrooms
• 1 Tablespoon capers, brine drained
• 1 Tablespoon lemon juice
• ½ cup low-sodium chicken broth
• 1 Tablespoon olive oil
• 4 Tablespoons butter, divided
• ¼ teaspoon salt, by taste
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder

Instructions

• Slice each chicken breast horizontally into 2 cutlets. Season well with salt, garlic powder and ground black pepper.
• In a shallow dish, add the flour. Coat each chicken cutlets with flour.
• In a large skillet, add 1 Tablespoon of olive oil and 2 Tablespoons of butter. Once hot, place the floured chicken cutlets. Cook on each side for about 4 minutes until the chicken is fully cooked. Remove the chicken and set it aside once cooked.
• In the same skillet, add the remaining butter and sliced mushrooms. Cook mushrooms over medium heat until browned. Add capers and cook for another minute or two stirring often.
• Now, add ½ cup of chicken broth and 1 Tablespoon of lemon juice to the skillet. Bring the sauce to boil. Add cooked chicken and simmer for a few minutes until the chicken gets hot.
• Serve mushroom chicken picatta over pasta, rice or mashed potatoes. Sprinkle with chopped fresh parsley and grated Parmesan cheese on top.

Notes

• you can buy already sliced chicken cutlets.
• use meat thermometer to ensure the chicken is fully cooked.
• store the leftovers in airtight container for up to 3 days.
• the nutritional facts are for informational purposes only.

Nutrition Information:

Amount Per Serving: Calories: 300