Mushroom Chicken Piccata

Mushroom Chicken Piccata

342

"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."

Ingredients

{{adjustedServings}} servings 288 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

342
  1. 471 Ratings

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My husband and I both thought this was excellent, plus we loved the fact that the sauce wasn't full of butter. I cooked the chicken thoroughly in the pan, removed it, then made the sauce...I di...

Absolutely delicious! A note, if you decrease the amount of servings, do not change the amount of sauce ingredients, or will cook off all the sauce.

I dont think the egg is nescessary in the coating. I used chicken cutlets and browned them removed from pan added olive oil the sauteed shrooms shallots and garlic then deglazed with wine added ...