Creamy Chicken & Mushroom Piccata is a lemony and tangy dish that will make your tastebuds very happy.
This is one of those dishes that I always order on a menu but is always disappointed because I think there should be more flavor popping out and believe me this recipe does.
This recipe is actually very quick to make, just make sure you have all the ingredients ready at hand.
The lemon gives the recipe such a zing and the brininess of the capers just completes it.
Funny story about capers:
Anyone who knows me well, knows I do not like green peas. Never have, most likely, never will. I would see recipes with capers or people would order dishes with capers and I would not even try it because they look like peas so I assumed they taste like peas… totally wrong. They taste nothing like peas….whew! I actually really like them. If you haven’t tried them, try them in this dish.
What Do I Need to Make Creamy Chicken & Mushroom Piccata?
You will need a dutch oven, a large skillet, spatula, cutting boards, knife, mixing bowls, measuring cups and spoons, juicer, colander and the following ingredients:
Mushrooms, chicken breast, olive oil, salt, flour, lemon, butter, chicken broth, capers and heavy cream.
Mama Fawn’s Tips. . .
- Have all your ingredients ready before starting this dish.
- I serve this with spaghetti but you can use any type of pasta.
- If you like a more lemony flavor, feel free to use more extra lemon juice. Same goes with the capers.
- Don’t over cook the chicken or you will it will be tough.
Serve Creamy Chicken & Mushroom Piccata with a side of pasta, rice or mashed potatoes. Add a salad and voila! A complete meal.
Creamy Chicken & Mushroom Piccata
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings10
minutes10
minutesIngredients
½ lb mushrooms, sliced
1 tbsp + 2 tbsp olive oil (divided)
¼ tsp salt + ½ tsp salt (divided)
1 lb chicken breast, cut into bite size pieces
½ cup flour
2 tsp lemon zest
¼ cup butter
1 cup chicken broth
Juice of one lemon
3 tbsp capers
1 tbsp heavy cream
Directions
- Heat 1 tbsp of oil in a large skillet over medium heat. Add the sliced mushrooms and salt and saute for 5 minutes.
- Meanwhile, combine the chicken, flour, ½ tsp salt and lemon zest until all the chicken is fully coated.
- After five minutes, push the mushroom to the side of the skillet and add remaining oil (2 tbsp) and the coated chicken. Do not discard the remaining flour. Cook the chicken until browned on all sides and cooked through. Once chicken is cooked, remove the chicken and mushrooms to a plate and keep warm.
- Add butter to the heated skillet, scraping all the bits from the bottom. Add the remaining seasoned flour and mix well, creating a roux (paste). Slowly, add the chicken broth while stirring and simmer for a minute. The broth will begin to thicken. Add the juice of one lemon, capers and heavy cream and mix well. Simmer for 2 minutes and then add the chicken and mushrooms.
- Mix well until all the chicken and mushrooms are coated in the creamy lemon sauce. Serve warm. Enjoy!
