Chicken piccata with mushrooms and capers in a tangy buttery sauce comes together in under 30 minutes. Serve this lemony chicken dish with noodles, potatoes, or rice.
Slice each chicken breast horizontally into 2 cutlets. Season well with salt, garlic powder and ground black pepper.
In a shallow dish, add the flour. Coat each chicken cutlets with flour.
In a large skillet, add 1 Tablespoon of olive oil and 2 Tablespoons of butter. Once hot, place the floured chicken cutlets. Cook on each side for about 4 minutes until the chicken is fully cooked. Remove the chicken and set it aside once cooked.
In the same skillet, add the remaining butter and sliced mushrooms. Cook mushrooms over medium heat until browned. Add capers and cook for another minute or two stirring often.
Now, add ½ cup of chicken broth and 1 Tablespoon of lemon juice to the skillet. Bring the sauce to boil. Add cooked chicken and simmer for a few minutes until the chicken gets hot.
Serve mushroom chicken picatta over pasta, rice or mashed potatoes. Sprinkle with chopped fresh parsley and grated Parmesan cheese on top.
Notes
you can buy already sliced chicken cutlets.
use meat thermometer to ensure the chicken is fully cooked.
store the leftovers in airtight container for up to 3 days.
the nutritional facts are for informational purposes only.