Chicken piccata is perfect for a quick weeknight meal because it only takes about an hour to make. I love the buttery lemony flavor of this meal. This version is slightly different from other Chicken Piccata recipes because I added in mushrooms because I found them in my fridge.
You will need:
2 pounds thinly cut Chicken Breast
2 cups Italian Breadcrumbs
3 Eggs (whisked together)
5 ounces of Mushrooms
1/3 cup Chicken Broth
1 tablespoon Capers
3/4 cup White Wine (I used Pinot Grigio)
4 tablespoons Butter
1 tablespoon Olive Oil
Bread and saute the chicken. Melt a tablespoon of butter and a splash of olive oil in a frying pan. Then take the chicken breasts and dunk them in the breadcrumbs, eggs, and back into the breadcrumbs. Then brown in the pan. Once the chicken has browned, put it in the oven at 275 degrees. It will take 30-45 minutes for the chicken to cook depending on how thick the chicken is.
Make the sauce. Melt 1 tablespoon butter in a pan and stir in 1/4 white wine. Add the mushrooms and saute for 5 minutes or until most of the liquid has been absorbed. Then add in 2 tablespoons, 1/3 cup chicken broth, the juice of 1 lemon, 1 tablespoon capers, and 1/2 cup white wine. Heat until bubbling.
Take the chicken out of the oven and pour the sauce on top. I served with fresh linguine. The sauce is very good poured over pasta.