Lemon Herb Mushroom Chicken Piccata

Recipe Collection: Dinner

Lemon Herb Mushroom Chicken Piccata elevates your dinner with a delightful twist on the classic Italian dish. This non-vegetarian recipe features tender chicken breasts coated in a crispy crust, complemented by earthy mushrooms and a rich white wine sauce. Perfect for gluten-free diets, this dish pairs beautifully with rice or a fresh green salad, making it a versatile choice for any meal.

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Overview

This Zesty Lemon Mushroom Chicken Piccata elevates the classic Italian dish with the addition of earthy mushrooms and a rich white wine sauce. The chicken is perfectly tender, coated in a flavorful crust, and simmered to perfection. Serve it with rice or a fresh green salad for a complete meal that is sure to impress.

Diet Type

Non-Vegetarian

Allergies

Egg, Milk, Gluten

Cuisine

Italian

Serving Size: 6

Cooking Time: 55 minutes

Ingredients

• 1 Whole egg
• 2 Tablespoons (tbsp) milk
• 0.5 Cups all-purpose flour
• 1 Teaspoon (tsp) kosher salt
• 0.5 Teaspoon (tsp) paprika
• 6 Skinless, boneless chicken breast halves, tenderized
• 4 Tablespoons (tbsp) unsalted butter, divided
• 0.5 Pounds (lb) fresh mushrooms, sliced
• 0.25 Cups yellow onion, minced
• 1 Cup chicken broth
• 0.5 Cup dry white wine
• 2 Tablespoons (tbsp) fresh lemon juice
• 1 Tablespoon (tbsp) cornstarch
• 1 Tablespoon (tbsp) fresh parsley, torn for garnish

Steps

1. In a shallow bowl, whisk together the egg and milk. In another shallow bowl, combine the flour, salt, and paprika. Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat thoroughly in the flour mixture.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and sauté until golden brown, about 2 to 3 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Sauté the mushrooms and onion until the mushrooms are golden and the onion is translucent, about 3 to 5 minutes.
4. In a medium bowl, whisk together the chicken broth, white wine, lemon juice, and cornstarch until smooth. Pour the mixture over the mushrooms and onions in the skillet.
5. Return the chicken to the skillet, reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 25 minutes. Ensure the internal temperature of the chicken reaches at least 165°F (74°C).
6. Garnish with fresh parsley before serving. Enjoy your Zesty Lemon Mushroom Chicken Piccata with a side of rice or a fresh green salad.

Enjoy your homemade Lemon Herb Mushroom Chicken Piccata!