Chicken Piccata With Mushrooms Recipes

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MUSHROOM CHICKEN PICCATA

Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.

Provided by Karen

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 50m

Yield 6

Number Of Ingredients 14



Mushroom Chicken Piccata image

Steps:

  • In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
  • In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
  • In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 12.6 g, Cholesterol 121 mg, Fat 10.4 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 696.6 mg, Sugar 1.8 g

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
½ pound fresh mushrooms, sliced
¼ cup chopped onion
1 cup chicken broth
½ cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish

MUSHROOM CHICKEN PICCATA

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Mushroom Chicken Piccata image

Steps:

  • Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear. Transfer to a platter; keep warm., In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

Nutrition Facts :

4 boneless skinless chicken breast halves (4 ounces each)
Salt and pepper to taste
4 teaspoons olive oil, divided
12 ounces baby portabello mushrooms, quartered
2 garlic cloves, minced
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 medium lemon
2 tablespoons capers, drained

CHICKEN PICCATA

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9



Chicken Piccata image

Steps:

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

CHICKEN PICCATA

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12



Chicken Piccata image

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  • Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

CHICKEN PICCATA III

This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth.

Provided by Sharon

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10



Chicken Piccata III image

Steps:

  • In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  • Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
  • To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 37.6 g, Cholesterol 69.4 mg, Fat 17.9 g, Fiber 4.8 g, Protein 33.3 g, SaturatedFat 2.9 g, Sodium 786 mg, Sugar 1.1 g

1 cup all-purpose flour
½ teaspoon paprika
1 pinch salt and pepper to taste
1 pound skinless, boneless chicken breast halves - cut into thin strips
¼ cup vegetable oil
4 ounces fresh mushrooms, sliced
¼ cup lemon juice
¾ cup chicken stock
½ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered

MUSHROOM CHICKEN PICCATA

This is a restaurant-quality dish that is worth making! Cooking time includes browning the chicken and sautéing vegetables.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19



Mushroom Chicken Piccata image

Steps:

  • In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
  • In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
  • In another shallow bowl mix together the eggs with milk.
  • Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
  • In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
  • To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
  • Add in onion and garlic and sauté for about 3 minutes.
  • Add the browned chicken back to the skillet.
  • Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
  • Reduce the heat to medium-low and simmer for about 25 minutes.
  • Sprinkle with a little Parmesan cheese if desired and fresh parsley.
  • Delicious!

Nutrition Facts : Calories 664.1, Fat 33.5, SaturatedFat 11.3, Cholesterol 263, Sodium 620.2, Carbohydrate 27, Fiber 1.9, Sugar 2.8, Protein 56.4

3/4 cup flour
1 1/2 teaspoons seasoning salt (or use 1 teaspoon white salt)
1 teaspoon paprika
1/2 teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon)
1/2 teaspoon fresh ground black pepper
2 large eggs, beaten
4 tablespoons milk
6 -7 chicken breasts
2 tablespoons butter
1 tablespoon oil
1/2 lb fresh mushrooms, sliced (can use a little more)
1 small onion, chopped
1 tablespoon fresh minced garlic (optional)
1 cup canned chicken broth
1/2 cup white wine
2 -3 tablespoons fresh lemon juice
1 tablespoon cornstarch
grated parmesan cheese (optional)
2 -4 tablespoons chopped fresh parsley

CHICKEN PICCATA WITH GREEN ONIONS AND MUSHROOMS (COUNTRY STYLE)

This is a different take on the traditional Chicken Piccata with the delightful addition of green onions and mushrooms.

Provided by Krista Roes

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Chicken Piccata With Green Onions and Mushrooms (Country Style) image

Steps:

  • Mix milk and egg in small bowl.
  • Combine flour, cornflakes, salt and pepper in separate bowl.
  • Dip chicken breast in egg mixture and dredge in cornflakes mix.
  • Sautee chicken in ¼ cup of butter until browned on both sides and cooked through.
  • Take chicken out of pan and set aside, keeping warm.
  • Slice green onions in 1 inch lengths.
  • Slice mushrooms.
  • Melt remainder of butter (2 tbsp.).
  • Add garlic, green onions, lemon juice and mushrooms and cook for 4 minutes.
  • Return chicken to pan and spoon sauce over warmed chicken.

Nutrition Facts : Calories 375.8, Fat 22.3, SaturatedFat 12.4, Cholesterol 169.9, Sodium 481.7, Carbohydrate 14, Fiber 1.2, Sugar 1.5, Protein 29.6

1/4 cup milk
1 egg
1/3 cup all-purpose flour
1/3 cup crushed corn flakes
1/4 teaspoon salt
1 dash pepper
4 boneless skinless chicken breasts
6 tablespoons butter, divided
1 teaspoon minced garlic
2 tablespoons lemon juice
1 cup green onion
1 cup mushroom

CHICKEN PICCATA WITH PASTA AND MUSHROOMS

This recipe is from Eating Well. We LOVED it! I added my chicken breasts back to this dish while it was simmering. I increased the garlic and added crushed red pepper to the flour.

Provided by RedVinoGirl

Categories     Toddler Friendly

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13



Chicken Piccata With Pasta and Mushrooms image

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
  • Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
  • Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
  • Stir in parsley, capers, and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Nutrition Facts : Calories 657.7, Fat 7.5, SaturatedFat 1.4, Cholesterol 65.8, Sodium 545.3, Carbohydrate 100.2, Fiber 1.4, Sugar 1.9, Protein 49

16 ounces whole wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground pepper
1 lb chicken cutlet, trimmed
3 teaspoons extra virgin olive oil, divided
1 (10 ounce) package mushrooms, sliced
5 large garlic cloves, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
2 tablespoons capers, rinsed

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