Phew! I didn’t know when we’d be hungry again after Portland, but finally around eight tonight my hunger came creepy back. Craving something bright and fresh but filling, we went with an old favorite, Chicken Piccata. I love it with a huge helping of mushrooms and asparagus on the side.
While cremini mushrooms are my usual go-to, I use white mushrooms in this dish for aesthetic reasons – to keep the sauce as bright as possible. And I’ve a heavy hand with capers and parsley, the more flavor the better!
1 pound chicken breasts, pounded thin
1/3 cup flour
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
4 tablespoons butter
2 tablespoons olive oil
1/2 pound mushrooms, sliced
1/2 cup dry white wine
3/4 cup chicken stock
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
3 tablespoons capers
Preheat the oven to 200 degrees. Place the flour on a plate and season it with the salt and pepper.
Coat the chicken in the flour and lightly shake off any excess. Heat a large skillet to medium heat, add 2 tablespoons of butter and a splash of the olive oil. Saute the chicken until lightly browned on both sides. Transfer to a plate and hold it in the oven.
Add the rest of the butter to the pan, along with another splash of olive oil. Saute the mushrooms over high heat until they are glossy. Remove the mushrooms and set them aside. Deglaze the skillet with the wine, stock and lemon juice. Boil the sauce until it’s lightly thickened. Add 2 tablespoons of the parsley and all of the capers. Stir in the mushrooms and pour the sauce over the chicken. Garnish with additional parsley.
image via let there be bite