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
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!.