Ingredients
-
4
-
1/4
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
1 1/2
-
3
-
-
-
-
-
Directions
Chicken Piccata With Mushrooms, I found this recipe at our Italian Bakery.It is Fantastic! After reading the reviews I added more chicken broth and it is even better. This is also very good without the mushroom and it’s Perfect Chicken Piccata, An “experiment” recipe that was a hit! used Lawrey’s seasoned salt in the flour. Did not add capers cause no one in my family but me will eat them and did not put in parmesan. Reduced lemon juice to 2 TSP. Service with rice and it was great. Will keep this one for sure. Added a little corn starch to the sauce to thicken.
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Steps
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1
Done
|
Between 2 Pieces of Plastic Wrap Flatten Chicken Breasts to 1/4" Thickness. |
|
2
Done
|
Mix Together Salt, Pepper and Flour. |
|
3
Done
|
Dredge in Mixture; Shake Off Excess Flour and Set Aside. |
|
4
Done
|
Heat Butter and Oil in Large Skillet Until Sizzling. |
|
5
Done
|
Saute Breasts App 15 Minutes Being Careful not to Overcook. |
|
6
Done
|
Remove from Skillet and Keep Warm in Low Oven. |
|
7
Done
|
Add Shallot and Mushroom* and Saut a Few Minutes Scraping the Pan. |
|
8
Done
|
Add Remaining Ingredients and Cook on Med High Heat For 5 Minutes. |
|
9
Done
|
Return the Breasts to the Pan and Reduce Sauce Until Thickened. |
|
10
Done
|
Meanwhile Cook Pasta Until Al Dente; Drain. |
