Do not be discouraged if you feel like a chicken piccata with mushroom sounds hard to prepare. In reality, this recipe is foolproof and extremely satisfying! By the end, you may feel like a chef yourself and your family will feel the same way.
This Chicken Piccata with Mushroom Is A Mouth-Watering Meal
Italian Family Dinner!
This recipe requires skinless chicken breasts, flour, salt, pepper, butter, olive oil, mushrooms, chicken broth, lemon juice, capers, Parmesan cheese, parsley, and linguine.
If you want, replace some of the ingredients with alternatives. Try using pork, chicken cutlets, turkey, cornstarch, vegetable broth, lime juice, olives, mozzarella cheese, dry oregano, and spaghetti.
Start cooking your meal by preparing the pasta of your choice according to the instructions. In the meantime, you can start flattening your chicken. This step is essential, as chicken piccata is traditionally a very thinly cut slice of chicken.
You should always dust your chicken with flour, salt, and pepper. Some people like to skip the flour altogether, but it is important to use it because it will give your chicken a nice coating that absorbs the flavor.
Next, you will want to heat up the oil and butter and cook the chicken. Once ready, remove the chicken and add the mushrooms and the rest of the ingredients. Finally, bring back the chicken and cook for a few more minutes.
Serve your tasty chicken and mushroom over the warm pasta and serve with some Parmesan cheese on top.
For a more intense flavor, try adding a splash of dry white wine and minced garlic during the cooking process. You can also add more spices, such as dry oregano, dry basil, and dry thyme. If you want include even more vegetables, such as spinach, asparagus, green bell peppers, or broccoli, then feel free to add them.
Enjoy this chicken piccata with mushroom any day of the week without too much effort.
Chicken Piccata with Mushroom
8 oz (200 g) linguine
4 skinless boneless chicken breasts
1 1/2 cup (360 ml) chicken broth
1 cup (128 g) mushroom, sliced
1 cup (128 g) parmesan cheese, grated
1/2 cup (64 g) parsley, minced
1/4 cup (32 g) flour
3 tbsp capers
1 tbsp butter
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
- Prepare pasta accoring to package directions.
- Wrap the chicken breasts between 2 wax sheets. Flatten until they are 1/4 inch thick.
- In a mixing bowl, mix the flour with salt and pepper. Dust the chicken breast in it.
- Heat oil and butter in a pan over medium heat.
- Cook the chicken for 8 – 9 minutes each side. Drain and set aside.
- Add the mushrooms into the same pan. Cook for 3 minutes.
- Add in the rest of the ingredients. Cook until the sauce thickens, about 6 minutes.
- Add in the chicken, then lower the heat. Cook for another 3 minutes.
- Serve hot with the pasta.
- Garnish with cheese.
Looking to try another amazingly delicious mushroom recipe? Check out this Beany Mushroom Stir-Fry!