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Chicken Piccata with Mushrooms and Capers Recipe
Ash Tyrrell

Chicken Piccata with Mushrooms and Capers

When I first made Chicken Piccata with Mushrooms and Capers, I was blown away by how elegantly the tangy, buttery sauce tied everything together. The tender chicken, the earthy mushrooms, and the briny capers were perfect together.
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Prep Time 10 minutes
Cook Time 18 minutes
Ingredients Method Notes

Ingredients
  

  • Skinless chicken breasts 2 large: Slice them into thin cutlets for even cooking.
  • Flour ¼ cup: Perfect for lightly coating the chicken to give it a golden crust. You can also use whole wheat or gluten-free flour for dietary needs.
  • Baby portobello mushrooms 1 cup, sliced: Their rich, earthy flavor pairs perfectly with the sauce. Use fresh mushrooms for the best texture.
  • Capers 1 tablespoon: Drained to add a bold, tangy kick. Finely chopped green olives work as a substitute.
  • Lemon juice 1 tablespoon: Freshly squeezed is best for a bright, zesty flavor. For added zing, use a bit of lemon zest.
  • Chicken broth ½ cup, low sodium: Adds depth to the sauce while keeping it light.
  • Olive oil 1 tablespoon: For frying the chicken. Avocado oil works too.
  • Butter 4 tablespoons, divided: Essential for both frying the chicken and creating the creamy sauce.
  • Garlic powder ½ teaspoon: A simple yet effective seasoning that enhances the overall flavor.
  • Black pepper ½ teaspoon: Just enough to lightly season the chicken.
  • Salt ¼ teaspoon: Adjust according to taste.

Method
 

  1. Start with slicing your chicken breasts in half horizontally to make cutlets. This ensures each piece cooks quickly and evenly. Season both sides of the cutlets with garlic powder, black pepper, and salt. Then, lightly dredge each cutlet in flour, shaking off the excess.
  2. Heat one tablespoon of olive oil and two tablespoons of butter in a large skillet over medium heat. Once the pan is hot, lay the chicken in a single layer. Sear each side for about four minutes or until golden brown. The chicken should be fully cooked with an internal temperature of 165°F. Set it aside on a plate.
  3. Using the same skillet, add the remaining butter and sliced mushrooms. Saute them over medium heat for about four minutes until they release their moisture and turn golden. Then, stir in the capers and cook for an additional minute.
  4. Deglaze the skillet by adding chicken broth and lemon juice. Stir the mixture well to combine all the flavors. Bring it to a gentle boil, allowing the sauce to thicken slightly.
  5. Return the chicken cutlets to the skillet, spooning the warm sauce over them. Reduce the heat to low and simmer for a few minutes to reheat the chicken and soak up the flavors. Garnish with fresh parsley before serving.

Notes

  • Pound the chicken cutlets to an even thickness for uniform cooking.
  • Double the sauce ingredients if you plan to serve this dish over pasta or rice.
  • Use a meat thermometer to avoid undercooking or overcooking the chicken.
  • Add a dash of white wine to the sauce for an extra layer of flavor.