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Chicken Piccata

Try a mouthwatering, citrus dish overtaken with mushrooms and capers.
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Aunt Carri's Chicken Piccata
Serves 8
A mouthwatering, citrus dish overtaken with mushrooms and capers. Chicken Pa-what? I was handed a recipe and was given slight substitutions in which to adhere, based on my friend’s preferences. Of course, this is me we are talking about, I don’t follow anyone’s recipe verbatim. But for those who do… here is my recipe.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 1 cup of flour (any kind you want, but I used basic self rising white)
  2. 1 Tbsp of paprika
  3. 1 Tbsp of Garlic Salt
  4. 3-lbs of raw boneless, skinless chicken breast
  5. 1 egg
  6. 1/2 cup of milk (if you are out of milk, canned evaporated milk will also work)
  7. 1/2 cup of butter
  8. 12 oz – 16 oz of cut mushrooms
  9. 8 oz – 12 oz of cut capers
  10. 1 large yellow onion
  11. 1-2 medium lemons (or 3 Tbsp of lemon juice)
  12. 1 cup chicken broth or stock
  13. 1 Tbsp cornstarch
  14. 1/8 cup parsley flakes (dried or minced fresh) (optional)
  1. Mix the first 3 ingredients together in a medium bowl;
  2. Slice the chicken breasts to remove fatty pieces and shape to preferred serving size.
  3. Mix together beaten egg and milk.
  4. Dip chicken pieces into egg mixture and then into flour mixture to make breading. You may choose to double-dip if you want a thicker breading, but its not required. Set breaded chicken aside. Discard unused flour and liquid mixtures.
  5. In a another bowl, mix together the juice from the lemons (with pulp if any), chicken broth and cornstarch. Set aside.
  6. Melt butter in a skillet. Add chicken and fry for 5-6 minutes on each side until golden brown on outside (chicken will still be pink in middle).
  7. When chicken browns, add cut onion, capers and mushrooms to skillet. Cover and let cook for 4-5 minutes.
  8. Remove lid, pour lemon-broth mix into skillet. Gently stir all items in skillet around to blend the liquid mixture around the chicken and veggies.
  9. Cover and simmer on low heat for 30 minutes.
  10. Remove lid and allow simmer to continue for 10 more minutes. (this step allows for thickening and crisping of the chicken’s breading)
  11. Sprinkle parsley on top. Serve. Makes 4-8 servings.
  1. I have been told this recipe "nails it."
Adapted from The Invisible Plate
Pittsburgh Moms Blog

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