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Ingredients
| chicken breasts: 4 breasts |
| all-purpose flour (unsifted): 1/4 cup |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| salted butter: 1 Tbl |
| olive oil: 1 Tbl |
| white mushrooms: 1 cup (sliced) |
| chicken broth: 1 1/2 cups |
| lemon juice: 3 Tbl (fresh) |
| capers (drained): 3 Tbl |
| parmesan cheese (grated): 1 cup (freshly grated) |
| parsley: 1/4 cup (minced) |
| pasta (linguine): 8 oz |
Chicken Piccata With Mushrooms
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Between 2 pieces of plastic wrap flatten chicken breasts to 1/4" thickness.
- Mix together salt,pepper and flour.
- Dredge in mixture; shake off excess flour and set aside.
- Heat butter and oil in large skillet until sizzling.
- Saute breasts app 15 minutes being careful not to overcook.
- Remove from skillet and keep warm in Low oven.
- Add mushroom and sauté a few minutes scraping the pan.
- Add remaining ingredients and cook on Med High heat for 5 minutes.
- Return the breasts to the pan and reduce sauce until thickened.
- Meanwhile cook pasta until al dente; drain.
- Place pasta and chicken on serving dish.
- Pour mushroom sauce over both.
- Add more Parmesan cheese and Enjoy!