Piccato di Pollo al Lemone (Chicken Piccata)
Chicken Cutlet with Lemon, Capers and Mushrooms
This chicken is so easy to prepare and packed with fresh flavors. The combination of the lemon and capers add a zestiness to the sauce and the mushrooms add an earthy texture. The sauce is finished with a touch of light cream to make it smooth and velvety
It is important to slice and pound the chicken cutlets so they are thin an tender and saute quickly. The sauce is made in the same pan and comes together in minutes. …how nice and easy is that!
Piccata di Pollo is sure to impress your family and friends. It holds up well in a chafing dish and can be made a day ahead and reheated. Don’t forget to have some crusty bread nearby… to dip in that beautiful lemony sauce….Perfecto!! Buon Appetito.
Kathleen Barbato…3 Italian Sisters♥
- 1-1/2 lbs bonelss, skinless chicken breasts
- flour for dredging
- salt and pepper to taste
- 1 cup fresh chopped parsley
- 2 tsp. butter
- 4 tbsp. olive oil
- 8 oz. bella or white mushrooms, sliced
- 2 cloves garlic, slices thinly
- 1/4 cup minced white onion
- 1 lemon, sliced into rounds
- 1 cup chicken broth
- 1/4 cup white wine
- 1/4 cup light cream
- 1/3 cup capers
- Parsley for garnish
- Slice chicken breasts thinly and pound to tenderize to 1/8″ thickness
- Sprinkle breasts with salt, pepper and chopped parsley
- dredge in flour and dust off excess
- Heat 2 tbsps. oil in skillet and saute breasts briefly for 2 min on each side, saute all breasts and place in plate
- Add 2 tbsps oil and butter to saute pan and saute onions, garlic and mushrroms for 3 min
- Add white wine, chicken broth and lemon slices. Add chicken cutlets back into pan and add light cream and capers. Simmer entire mixture till sauce is thickened and smooth.
- Adjust seasoning and serve immediately.
- Goes well with orzo pasta. and glass of Pinot Grigio white wine. Buon Appetito!.
