In our family, this chicken piccata recipe is a favorite. The amazing inclusion of mushrooms elevates this dish to a new level! If desired, serve with rice and a green salad.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 1 egg
- 2 tablespoons milk
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon paprika
- 6 skinless, boneless chicken breast halves
- 4 tablespoons butter
- ½ pound sliced fresh mushrooms
- ¼ cup chopped onion
- 1 cup chicken broth
- ½ cup white wine
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Mix egg and milk together in a shallow bowl. Mix flour, salt, and paprika together in a second shallow bowl. Dip chicken into egg mixture, then lift up so excess egg drips back into the bowl. Press into flour mixture to coat both sides.
- Melt butter in a large skillet over medium-high heat. Add chicken and sauté until golden brown, 2 to 3 minutes per side. Add mushrooms and onion; sauté for 3 to 5 minutes.
- Mix broth, wine, lemon juice, and cornstarch together in a medium bowl; pour over chicken and mushrooms. Reduce the heat to medium-low and simmer until chicken is cooked through and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with parsley and serve.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 6 g |
| Sodium | 697 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I remove the cooked chicken add chicken stock/broth to deglaze, add the mushrooms and grated garlic and a tablespoon of Organic “Better Than Bouillon” Roasted Chicken Base. This really adds flavor to the dish.
I’m rating this a 5-star based on modifications I made to the recipe which were based on other reviews/mods I read. I used 2 large boneless breasts, sliced long ways in 6 total pieces and flattened with a meat tenderizer. I had to increase the flour to 3/4 cup and the salt and paprika proportionately. I added olive oil to the butter, probably about 1/8-1/4 cup. Fried the chicken as instructed and then pulled the breasts out of pan and added the ‘rooms and onions to pan along with 2 heaping tablespoons of minced garlic. Then placed the breasts back on top of the veggies. Covered and let it cook for 10 minutes. I didn’t have any white wine and used 2 Cups of chicken broth to compensate. I also increased the lemon juice to 5-6 tablespoons and added about 4 tablespoons of rinsed capers and 4 tablespoons of chopped cilantro. Covered again and let cook for 15 minutes – removed cover for remainder of 5-10 minutes to thicken. Served over Sabzi Polo (PERSIAN rice with greens). EXCELLENT
Easy and delicious!
My 1st attempt and it turned out really well. Will definitely make this again. It’s very easy to make, yet very tasty. Well worth a try.
Didn’t really do much for me. I typically LOVE Chicken Piccata recipes, but this one wasn’t as flavorful as I expected.
Wow Love this recipe! Will definitely make this over and over! Thank you for such a great recipe!!!! 2nd time I made this I added garlic, plain artichoke hearts and capers to the sauce and it was amazing!!!!! Wow one of my families faves!!
Good recipe. Easy to follow with good results. I added ground salt and pepper to the flour, minced garlic to the onions and mushrooms and more ground salt and pepper to the entire dish once all the ingredients were added to the pan. When I make this again I think I will use more onion and definitely more spices. I would add onion and garlic powder and possibly some crushed red pepper to the sauce.
I love the creamy white wine based of the Piccata Sauce. It’s buttery with slight taste of lemon juice. Just the way I like it! R. Winn
Perfect, but I added capers because I’m used to them in picatta
Came together fairly quickly for a weeknight dinner. It’s a nice recipe that could easily be served for a special occasion also. I wanted a strong lemon flavor so I added zest to the sauce mixture. I cooked the chicken and moved to the oven to keep warm. Did the same with the mushrooms/onions and I added garlic, then made/reduced the sauce. Assembled on the plate…linguine, chicken, vegetables and sauce. I didn’t want the breading on the chicken to get soggy and I wanted to control the amount of sauce. Very good!
Perfect
I’m a huge chicken piccata fan. This recipe was simple and delicious. The addition of mushrooms and onions was a great add to my old recipe. I will make this again!
I cook the onions first because it takes so long and then add the mushrooms. All this is separate from my pan of chicken. I added a lot to the flour because I don’t think salt and paprika would add enough flavor. I included Italian spices, pepper, garlic, and parsley and I think it is a great addition. When I tasted the sauce alone, it seems too lemony. But when eaten with the chicken, mushrooms and onions the flavors are great.
Delish!
Excellent recipe. Just add capers to it as well and some minced garlic and a little heavy whipping cream.
To truly make this recipe 5 stars it needs garlic and capers (which I added). The chicken was delicious and moist. This is the way I will make piccata from now on. It can easily be changed to Chicken Marsala by substituting Marsala wine for the white wine and 1-2 tablespoons of tomato paste for the capers. Will definitely make this again.
Love it
I followed the recipe as written and it’s a keeper! I served it with rice and a green salad. Perfect meal, easy, tasty and comforting. Will definitely be making this again.
My husband and I made this tonight, we rated this dish a keeper. Quick, easy & delicious.
I made it with elbows pasta cut down for two portions an used the leftover all purpose flour in place of cornstarch. Good stuff.
I love this recipe. easy to make.