Chayce and I were out for a little bit last night and when we came back Shelby was finishing up something new in the house: Chicken Piccata. She recently discovered Cuisinart’s “Cook & Shoot” page after we bought a new Cuisinart blender. Basically, you look through the recipes customers have submitted over the years and if there isn’t a photo accompanying it, you cook the meal, shoot it and submit your photo. Each photo you send in puts you in a weekly drawing for a Cuisinart product. Neat.
It’s a good excuse to try out new recipes too. Shelby kicked it off here, so I guess it’s my turn next :)
Shelby’s recipe is an adapted version of one she found on Cuisinart’s page and William-Sonoma’s. She also added mushrooms because mushrooms are good with anything! The sauce was great, and I wish there was a gallon of it.
Chicken Piccata with Mushrooms
2 Chicken breasts, de-boned, skinless if preferred
Flour for dredging (salt, pepper, paprika)
2 tbsp Olive Oil
8 oz Mushrooms (sliced or whole)
2 tbsp capers
1/2 medium Onion, finely diced
1-2 Lemons, juiced
1/2 cup White Wine
1/2 cup Chicken Stock
2 tbsp butter
1-2 tbsp fresh chopped parsley
Salt and Pepper to taste
You don’t have to, but most piccata recipes pound the chicken breasts to flatten and tenderize the meat.
Dredge the chicken breasts the flour mixture, then place in pan with heated olive oil. Cook both sides until browned and cooked through.
Place chicken to the side in a container wrapped with foil to keep warm.
Add a little more oil and brown your mushrooms; salt and pepper
Add the rest of the oil and toss in the pan your onion, capers, lemon juice, and wine, and broth. Bring to a low boil, stir and scrap pan to get the bits into your sauce.
Reduce heat to simmer and add butter, stir until melted. Add salt and pepper if desired. Garnish sauce with parsley and stir.
Slice chicken (or keep pieces whole), plate and dress with sauce.