Best 9 Chicken Piccata With Mushrooms Recipes

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Chicken piccata with mushrooms is an incredibly flavorful and versatile dish that can be enjoyed for lunch or dinner. The combination of tangy lemon, savory mushrooms, and tender chicken makes for an unforgettable meal. This classic Italian dish can be prepared in a variety of ways, and with the right recipe, you can create a restaurant-quality meal in the comfort of your own home.

Let's cook with our recipes!

MUSHROOM CHICKEN PICCATA



Mushroom Chicken Piccata image

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.

Provided by Karen

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
½ pound fresh mushrooms, sliced
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

Steps:

  • 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.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 12.6 g, Cholesterol 121 mg, Fat 10.4 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 696.6 mg, Sugar 1.8 g

MUSHROOM CHICKEN PICCATA



Mushroom Chicken Piccata image

This is a restaurant-quality dish that is worth making! Cooking time includes browning the chicken and sautéing vegetables.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

3/4 cup flour
1 1/2 teaspoons seasoning salt (or use 1 teaspoon white salt)
1 teaspoon paprika
1/2 teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon)
1/2 teaspoon fresh ground black pepper
2 large eggs, beaten
4 tablespoons milk
6 -7 chicken breasts
2 tablespoons butter
1 tablespoon oil
1/2 lb fresh mushrooms, sliced (can use a little more)
1 small onion, chopped
1 tablespoon fresh minced garlic (optional)
1 cup canned chicken broth
1/2 cup white wine
2 -3 tablespoons fresh lemon juice
1 tablespoon cornstarch
grated parmesan cheese (optional)
2 -4 tablespoons chopped fresh parsley

Steps:

  • In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
  • In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
  • In another shallow bowl mix together the eggs with milk.
  • Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
  • In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
  • To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
  • Add in onion and garlic and sauté for about 3 minutes.
  • Add the browned chicken back to the skillet.
  • Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
  • Reduce the heat to medium-low and simmer for about 25 minutes.
  • Sprinkle with a little Parmesan cheese if desired and fresh parsley.
  • Delicious!

Nutrition Facts : Calories 664.1, Fat 33.5, SaturatedFat 11.3, Cholesterol 263, Sodium 620.2, Carbohydrate 27, Fiber 1.9, Sugar 2.8, Protein 56.4

MUSHROOM CHICKEN PICCATA



Mushroom Chicken Piccata image

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
Salt and pepper to taste
4 teaspoons olive oil, divided
12 ounces baby portabello mushrooms, quartered
2 garlic cloves, minced
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 medium lemon
2 tablespoons capers, drained

Steps:

  • Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear. Transfer to a platter; keep warm., In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

Nutrition Facts :

CHICKEN PICCATA



Chicken Piccata image

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  • Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

CHICKEN PICCATA III



Chicken Piccata III image

This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth.

Provided by Sharon

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
½ teaspoon paprika
1 pinch salt and pepper to taste
1 pound skinless, boneless chicken breast halves - cut into thin strips
¼ cup vegetable oil
4 ounces fresh mushrooms, sliced
¼ cup lemon juice
¾ cup chicken stock
½ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered

Steps:

  • In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  • Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
  • To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 37.6 g, Cholesterol 69.4 mg, Fat 17.9 g, Fiber 4.8 g, Protein 33.3 g, SaturatedFat 2.9 g, Sodium 786 mg, Sugar 1.1 g

CHICKEN PICCATA WITH GREEN ONIONS AND MUSHROOMS (COUNTRY STYLE)



Chicken Piccata With Green Onions and Mushrooms (Country Style) image

This is a different take on the traditional Chicken Piccata with the delightful addition of green onions and mushrooms.

Provided by Krista Roes

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup milk
1 egg
1/3 cup all-purpose flour
1/3 cup crushed corn flakes
1/4 teaspoon salt
1 dash pepper
4 boneless skinless chicken breasts
6 tablespoons butter, divided
1 teaspoon minced garlic
2 tablespoons lemon juice
1 cup green onion
1 cup mushroom

Steps:

  • Mix milk and egg in small bowl.
  • Combine flour, cornflakes, salt and pepper in separate bowl.
  • Dip chicken breast in egg mixture and dredge in cornflakes mix.
  • Sautee chicken in ¼ cup of butter until browned on both sides and cooked through.
  • Take chicken out of pan and set aside, keeping warm.
  • Slice green onions in 1 inch lengths.
  • Slice mushrooms.
  • Melt remainder of butter (2 tbsp.).
  • Add garlic, green onions, lemon juice and mushrooms and cook for 4 minutes.
  • Return chicken to pan and spoon sauce over warmed chicken.

Nutrition Facts : Calories 375.8, Fat 22.3, SaturatedFat 12.4, Cholesterol 169.9, Sodium 481.7, Carbohydrate 14, Fiber 1.2, Sugar 1.5, Protein 29.6

MUSHROOM CHICKEN PICCATA RECIPE RECIPE - (4.5/5)



Mushroom Chicken Piccata Recipe Recipe - (4.5/5) image

Provided by Booper-2

Number Of Ingredients 9

4 (4-ounces each) chicken breast halves, boneless, skinless
Salt and pepper, to taste
4 teaspoons olive oil, divided
12 ounces baby portobello mushrooms, quartered
2 garlic cloves, minced
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 medium lemon
2 tablespoons capers, drained

Steps:

  • Flatten chicken breasts to 1/8-inch thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2 to 3 minutes on each side or until juices run clear. Transfer to a platter; keep warm. In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

CHICKEN PICCATA



Chicken Piccata image

A deliciously juicy and flavorful chicken dinner that's a breeze to put together, this Chicken Piccata recipe will be an instant favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

2 boneless, skinless chicken breast halves, halved horizontally
1/4 cup all-purpose flour, sifted
Coarse salt and freshly ground pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
2 to 3 tablespoons dry white wine
3 tablespoons fresh lemon juice
2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.
  • Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.
  • Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
  • Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
  • Immediately pour the sauce over the chicken, and serve.

CHICKEN PICCATA WITH MUSHROOMS



Chicken Piccata with Mushrooms image

Number Of Ingredients 15

6 pieces Skinless, boneless chicken breasts
3/4 cup All purpose flour
1 teaspoon Paprika
1 Large egg
2 tablespoon Milk
4 tablespoon Butter or margarine
1 pound Fresh mushrooms, sliced
1/3 cup Sweet Onion, chopped
1 cup Chicken broth
1/2 cup White wine
2 tablespoon Lemon Juice
1 1/2 tablespoon Cornstarch
1 tablespoon Chopped Parsley
4 dashes Pepper and salt
1 bag Egg Noodles

Steps:

  • In a shallow bowl, mix the flour and paprika. In a separate shallow bowl, mix the egg and milk. Dip each chicken breast in the egg mixture, and then the flour mixture.
  • Meanwhile, in a large skiller, het butter over medium high heat. Saute chicken breast until golden brown on each side. The add mushrooms and onion and saute for 3 to 5 minutes.
  • In a medium bowl, bone the broth, wine, lemon juice and constarch. Mix together and pour mixture over the chicken, mushrooms, and oinions. Reduce heat to medium low and the chicken mixture simmer for 25 minutes or until the chicken is cooked through and juices run clear. Sprinkle with parsley, extra paprika, black pepper and salt.
  • Boil enough egg noodles until soft. Rinse in colander and add butter to the noodles while the chicken finishes cooking.

Tips:

  • To ensure the chicken breasts are evenly cooked, pound them to an even thickness before dredging and cooking.
  • For a crispy coating, make sure the chicken is coated in flour, egg, and breadcrumbs before frying.
  • Use a large skillet or sauté pan to prevent the chicken from overcrowding and ensure even cooking.
  • Cook the chicken over medium heat to prevent burning and ensure the chicken is cooked through.
  • Add the mushrooms and cook until softened before adding the sauce.
  • Use a combination of lemon juice, white wine, and chicken broth to create a flavorful sauce.
  • Season the sauce with salt, pepper, and fresh herbs for added flavor.
  • Serve the chicken piccata with mashed potatoes, rice, or pasta for a complete meal.

Conclusion:

Chicken piccata is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its crispy chicken, flavorful sauce, and tender mushrooms, this dish is sure to be a hit with everyone at the table. Whether you follow the classic recipe or experiment with different variations, chicken piccata is a versatile dish that can be customized to your liking. So next time you're looking for a quick and easy meal that is sure to impress, give chicken piccata a try.

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