Recipe for chicken piccata with mushrooms and capers

Can be prepared in 45 minutes or less.

Ingredients

Serves 2

a 3/4-pound whole skinless boneless chicken breast, halved lengthwise

2 tablespoons unsalted butter

1 tablespoon vegatable oil

2 tablespoons dry white wine

1 tablespoon fresh lemon juice

1 tablespoon drained bottled capers, chopped

3 tablespoon minced fresh parsley leaves

1. Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.

How would you rate Chicken Piccata with Capers?

Reviews (119)

• I cut a packet of Costco chicken breasts (2) into three slabs each. The first dinner-for-two is per the recipe, but I increase the amount of sauce. Serve the chicken and sauce over Thai jasmine rice. More of the chicken itself, cut into slices, makes great sandwiches - lunch for two. The second dinner uses up most of the rest of the chicken as a pasta sauce. Heat more parsley and capers, and the cut up or torn up chicken, in butter and possibly olive oil, lemon juice, and a bit of pasta cooking water, toss with cooked spaghetti and serve. There's still enough chicken left to mix with the leftover rice from the original dinner and serve for a second lunch.

• This is my favorite chicken piccata recipe & one of my go-to, easy, weeknight dinners--though it's also nice enough for a guest! It comes out great every time, though I tend to need to cook the chicken longer than suggested. I like to use extra capers, meyer lemon, & a bit less parsley than called for. It's a winner--enjoy!

• Double sauce, add mushrooms, cook 12oz sliced mushrooms in butter until soft and remove mushrooms then add back at last step

• Use 1/2 the butter amount and use clarified butter if you have it. Delicious and fast recipe.

• This is a great and easy recipe I made even better with a few changes. I dipped the chicken in beaten egg and then in crushed saltine crackers before cooking to make a delicious crust. As other reviews said I made more sauce then the recipe called for. I also added sautéed mushrooms to the sauce and threw the capers in whole. I have made this multiple times for guests or just for myself and it will remain one of my favorites.

• delicious but double or triple the sauce. also good to increase the amount of butter in the sauce. The fact that this is so simple (and takes about 10 min start to finish) makes it a great weeknight dish.

• delicious. so easy, have made it several times at my husband's request since the first time

• This is simply delicious! I added sliced mushrooms to the sauce and sauted them and poured it over the chicken.

• Easy and delicious. I increased the quantities of lemon juice and capers but ran out of parsley

• Decent Piccata recipe, but the simplicity of it makes it a winner.

• I added garlic powder to the seasoning and dredged in flour. BANGIN! also added some chopped kalamata olives but I don't think it needed it. And definitely put the chicken pieces into the pan with the sauce for a few minutes. The sauce seems "thin" but it's full of flavor so don't feel like you have to thicken it up that much. plus if you dredge in flour it becomes the right consistency.

• This is very good, but as others said double or triple the sauce.

• Good, but not the best Chicken picatta recipe I've come across. Would have preferred more sauce and didnt like how thin the sauce was. Overall it was a hit.

• Very tasty: I agree with others that the sauce needs to be doubled, or tripled, as it is very yummy. I do not think it needs the flour that some recommend; after pounding the chicken well, it browns up very nicely in butter and olive oil, and even without ths sauce tastes great (children say so). I served this with my old standby baked rice from Craig Claiborne's International Cookbook (onion and garlic sauteed in butter, rice, thyme, parsley, a bit of cayenne, and chicken stock), and steamed broccoli. Easy weeknight dinner, but I'd be happy to cook for guests as well.

• My husband loved this recipe...and it was the perfect way to use up the extra capers and parsley I had in my refrigerator. I used a whole chicken, cut up, because that was what I had on hand. I sauteed it as the recipe suggested, just for longer. I added extra capers (they get lost in the sauce), added thinly sliced onions after removing the chicken and before adding the wine and lemon juice. It tasted a little too lemony, so I cut it with orange juice. I chopped up cilantro and served it as a separate add-on for myself since my husband doesn't like it. I don't usually like salty dishes, but this is a keeper. Stephanie B.

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