Chicken Piccata

Chicken is definitely king in our house.  My freezer usually has at least a half dozen packages of chicken in it at all times.  Boneless, skinless chicken breast is very easy to work with and cooks up tender if cooked correctly.  In this case, the chicken is browned to start, then simmered in a flavorful sauce to finish the cooking and ensure tenderness.

Chicken piccata is a classic Italian dish.  Piccata is Italian for "to be pounded flat".  Here the chicken is lightly pounded out, dredged, and sauteed.  It is then finished in a white wine and lemon sauce that adds a lot of flavor.  I added mushrooms to this dish a few years ago as a way to increase the visual appeal of the dish.  They soak up the flavor of the sauce perfectly and complement the chicken beautifully.  A little sprinkle of Parmesan cheese over this dish finishes it.


Chicken Piccata

2 boneless, skinless chicken breasts (about 20 oz total)
3 Tbsp flour
4 Tbsp olive oil, divided
8 oz mushrooms, sliced
2 cloves garlic, minced
1/3 cup white wine
Juice of two lemons
3/4 cup chicken stock
2 Tbsp butter
2 Tbsp capers (optional)
Parmesan cheese

Cut each chicken breast in half and pound out slightly.  Place flour in a zip top bag with chicken breasts and shake to coat.  Heat two tablespoons olive oil in a large skillet over medium high heat.  Add chicken and brown on both sides (about 4 minutes on each side).  Remove from skillet and cover with aluminum foil to keep warm.

In same skillet, heat remaining two tablespoons olive oil.  Saute mushrooms in olive oil until lightly browned (about 4 minutes).  Add garlic and cook another 30 seconds.

Remove pan from heat and pour in white wine.  Let reduce slightly, then add lemon juice and chicken stock. Return chicken to pan and place over medium heat.  Simmer chicken five minutes in sauce.  Remove chicken to plate and stir butter into sauce.  Add capers just before serving (if using).  Serve chicken and sauce over pasta if desired.  Sprinkle with Parmesan cheese.