Try a mouthwatering, citrus dish overtaken with mushrooms and capers.
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Aunt Carri's Chicken Piccata
2017-02-05 16:25:32
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.
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
- 1 cup of flour (any kind you want, but I used basic self rising white)
- 1 Tbsp of paprika
- 1 Tbsp of Garlic Salt
- 3-lbs of raw boneless, skinless chicken breast
- 1 egg
- 1/2 cup of milk (if you are out of milk, canned evaporated milk will also work)
- 1/2 cup of butter
- 12 oz – 16 oz of cut mushrooms
- 8 oz – 12 oz of cut capers
- 1 large yellow onion
- 1-2 medium lemons (or 3 Tbsp of lemon juice)
- 1 cup chicken broth or stock
- 1 Tbsp cornstarch
- 1/8 cup parsley flakes (dried or minced fresh) (optional)
Instructions
- Mix the first 3 ingredients together in a medium bowl;
- Slice the chicken breasts to remove fatty pieces and shape to preferred serving size.
- Mix together beaten egg and milk.
- 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.
- In a another bowl, mix together the juice from the lemons (with pulp if any), chicken broth and cornstarch. Set aside.
- 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).
- When chicken browns, add cut onion, capers and mushrooms to skillet. Cover and let cook for 4-5 minutes.
- 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.
- Cover and simmer on low heat for 30 minutes.
- Remove lid and allow simmer to continue for 10 more minutes. (this step allows for thickening and crisping of the chicken’s breading)
- Sprinkle parsley on top. Serve. Makes 4-8 servings.
Notes
- I have been told this recipe "nails it."
Adapted from The Invisible Plate
Adapted from The Invisible Plate
The Pittsburgh Moms https://thepittsburghmoms.com/