• Cooking Time:
  • Servings:
  • Preparation Time:


Ok, so *technically* this is not a piccata because there are no capers. But, I put mushrooms instead because I don't like capers. Feel free to toss them in at the end!


  • 4 boneless, skinless chicken breast halves, pounded thin
  • 1/3 cup flour, seasoned with salt and pepper
  • 2 T butter
  • 2 T olive oil
  • 8 oz. fresh sliced mushrooms
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Juice of one lemon
  • salt and pepper to taste
  • Lemon wedges for garnish (optional)


  • 1. Heat olive oil and butter in a large skillet over medium heat, until melted together.
  • 2. Dredge chicken in seasoned flour.
  • Shake off excess and add to skillet.
  • Cook chicken until done, about 4-5 minutes per side.
  • Remove and keep warm.
  • 3. To the skillet, add the mushrooms and saute for about 2 minutes.
  • Add the garlic and cook another minute.
  • 4. Add the wine to deglaze the pan.
  • Bring to a boil, and scrape up any brown bits. Cook the wine down by about half.
  • 5. Add the chicken broth and lemon juice to the skillet.
  • Heat through.
  • Add salt and pepper to taste.
  • 6. Add the chicken back in the skillet to warm through, or just pour mushroom sauce over chicken.
  • (If you want a thicker sauce, mix some corn starch and water and add to the skillet with the liquid).

Categories: Dinner  Main Dish  Mushroom  Poultry 
© 2006-2017 BakeSpace, Inc. All Rights Reserved