Chicken Piccata With Capers Mushrooms Pasta Recipes

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MUSHROOM CHICKEN PICCATA



Mushroom Chicken Piccata image

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
Salt and pepper to taste
4 teaspoons olive oil, divided
12 ounces baby portabello mushrooms, quartered
2 garlic cloves, minced
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 medium lemon
2 tablespoons capers, drained

Steps:

  • Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear. Transfer to a platter; keep warm., In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

Nutrition Facts :

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

CHICKEN PICCATA WITH PASTA AND MUSHROOMS



Chicken Piccata With Pasta and Mushrooms image

This recipe is from Eating Well. We LOVED it! I added my chicken breasts back to this dish while it was simmering. I increased the garlic and added crushed red pepper to the flour.

Provided by RedVinoGirl

Categories     Toddler Friendly

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

16 ounces whole wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground pepper
1 lb chicken cutlet, trimmed
3 teaspoons extra virgin olive oil, divided
1 (10 ounce) package mushrooms, sliced
5 large garlic cloves, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
2 tablespoons capers, rinsed

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
  • Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
  • Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
  • Stir in parsley, capers, and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Nutrition Facts : Calories 657.7, Fat 7.5, SaturatedFat 1.4, Cholesterol 65.8, Sodium 545.3, Carbohydrate 100.2, Fiber 1.4, Sugar 1.9, Protein 49

MUSHROOM CHICKEN PICCATA



Mushroom Chicken Piccata image

Classic Piccata reaches a new peak with the marvelous addition of mushrooms! This is a favorite in our family. Serve with rice and a green salad if desired.

Provided by Karen

Categories     Main Dish Recipes     Chicken     Chicken Piccata Recipes

Time 50m

Yield 6

Number Of Ingredients 14

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
½ pound fresh mushrooms, sliced
¼ cup chopped onion
1 cup chicken broth
½ cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
  • In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
  • In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 12.6 g, Cholesterol 121 mg, Fat 10.4 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 696.6 mg, Sugar 1.8 g

CHICKEN PICCATA WITH MUSHROOMS



Chicken Piccata With Mushrooms image

I found this recipe at our Italian Bakery.It is Fantastic! After reading the reviews I added more chicken broth and it is even better. This is also very good without the mushroom and it's Perfect Chicken Piccata

Provided by Sageca

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, minced
1 cup mushroom, sliced*
1 1/2 cups chicken broth
3 tablespoons lemon juice, fresh
3 tablespoons capers
1 cup parmesan cheese, freshly grated
1/4 cup parsley, minced
8 ounces linguine

Steps:

  • Between 2 pieces of plastic wrap flatten chicken breasts to 1/4" thickness.
  • Mix together salt,pepper and flour.
  • Dredge in mixture; shake off excess flour and set aside.
  • Heat butter and oil in large skillet until sizzling.
  • Saute breasts app 15 minutes being careful not to overcook.
  • Remove from skillet and keep warm in Low oven.
  • Add shallot and mushroom* and sauté a few minutes scraping the pan.
  • Add remaining ingredients and cook on Med High heat for 5 minutes.
  • Return the breasts to the pan and reduce sauce until thickened.
  • Meanwhile cook pasta until al dente; drain.
  • Place pasta and chicken on serving dish.
  • Pour mushroom sauce over both.
  • Add more Parmesan cheese and Enjoy!

Nutrition Facts : Calories 565.6, Fat 18.1, SaturatedFat 7.6, Cholesterol 105.2, Sodium 1313.7, Carbohydrate 52.8, Fiber 2.6, Sugar 2.7, Protein 45.8

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