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My review
Mushroom Chicken Piccata
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
50 m servings 288 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 288 calories; 10.4 g fat; 12.6 g carbohydrates; 31.1 g protein; 121 mg cholesterol; 697 mg sodium. Full nutrition
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Reviews
Read all reviews 457623 Ratings
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Most helpful positive review
2/18/2007
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...
Most helpful critical review
9/30/2012
I was really looking forward to this based on others' reviews but I found it to be very underwhelming and after I admitted my disappointment my boyfriend felt free to call it the blandest thing ...
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2/18/2007
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...
2/25/2006
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.
7/17/2006
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 ...
12/7/2006
Awesome and SO easy. I added capers and took the chicken out while the sauce reduced, and then put it back in when I was almost done. Other than that, I stuck to the recipe, there were NO lefto...
4/9/2006
This was very good - I used chicken tenderloins which I pounded thin, then I floured, dipped in egg mixture then dregged again. After browning the chicken, I removed them to a warm platter. Af...
7/9/2007
Liked this better than Chicken Marsala. Instead of paprika, used rosemary in the flour mixture. After cooking chicken, removed it and cooked onions, mushrooms and garlic. Added the wine and af...
12/19/2001
All I can say is WOW! I recently tasted veal piccata in a well known Chicago restaurant. I came online to search for something similar but with chicken instead. Not only did this recipe live ...
3/12/2006
We really liked this one. I've been looking for a good chicken piccata recipe, and this is it! Only thing missing from the recipe is capers - we added about a tablespoonful, and that really adde...