Mushroom Chicken Piccata

323 Reviews 24 Pics
Karen
Recipe by  Karen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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

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Reviews (323)

Rate This Recipe
~MOMMY~
304

~MOMMY~

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 didn't simmer them together as I think it would have made the breading very mushy. We can't wait to have it again! *UPDATE: As much as we liked the original recipe, we LOVE this version: Skip the whole chicken process and go straight to cooking the veggies and sauce. After sauce has thickened, toss in a green vegetable (we use broccoli florets, snap peas or asparagus), then a bunch of peeled, raw shrimp. The shrimp only need a few minutes to cook, and this will keep your green veggie from getting mushy. Serve over pasta - YUM!

heathercbarry
242

heathercbarry

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.

StylinCook
152

StylinCook

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 lemon and mixed starch with broth added to pan until thickend returned chicken to pan and topped with parsley. Overall it was a easy one pan meal. served with rice pilaf

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 288 cal
  • 14%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 12.6 g
  • 4%
  • Protein
  • 31.1 g
  • 62%
  • Cholesterol
  • 125 mg
  • 42%
  • Sodium
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

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Mushroom and Swiss Chicken

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Slow Cooker Chicken with Mushroom Wine Sauce