Chicken Piccata with a Twist...Click to view recipe

Chicken Piccata with Mushroom Caper Sauce

I made this dish last night, and oh my gosh, was it fabulous!!! I had to post the recipe right away so I wouldn't forget a thing and to share it, of course.  I had planned on making a more traditional chicken piccata, but once I got started I realized there was always something missing from this dish - enough sauce! In our house, we like to cook enough for leftovers and I had 6 chicken breasts waiting for some kind of awesome preparation, and thus this creation was born! Enjoy!

- 1 cup low fat buttermilk- 1 T salt- 1 T pepper-1 T garlic powder
- 3 large cloves of garlic, diced- 2 lemons- 1 cup flour + 1/3 cup flour (2 steps)- About 2 cups sliced mushrooms
- 3-4 T capers, more to taste if desired 
- 3/4 cup white wine
- 3 cups low sodium chicken broth- 12 oz. Ferrer Wild Mushrooms Porcini Soup * - Extra virgin olive oil 

* This soup was found at HEB, if you can't find this exact brand I would search for a high quality mushroom soup. I had eaten the other half of the jar straight as soup and it was delicious! 


Preparations ahead of time:
Pound chicken breasts to flatten and thin. Pour buttermilk and salt into a large ziplock bag and add chicken to the mixture. Refrigerate overnight if possible, or at least 30 min. ** In the morning pour out a good portion of the buttermilk, and add the salt, pepper and garlic powder. Return to refrigerator until ready to cook. If preparing the day of, simply pour out buttermilk and season chicken breasts before next step. 

Chicken Preparation and Cooking Instructions:
Preheat oven to 325 degrees. Heat olive oil in a skillet on medium heat. Line a cookie pan with foil. I use about 2T per skillet batch. Remove chicken from bag and cut each breast in half, as they will be pretty large. Season if you have not already. Place 1 cup flour on a plate and begin dredging chicken on all sides. Begin with the biggest pieces. Add 3-4 pieces to skillet, depending on what fits. Lightly fry for 3-4 min per side until lightly golden brown.  Once the pieces have browned on both sides place them on the cookie pan and place in oven. Continue coating and cooking chicken, adding each batch to the oven as completed. If you begin with the largest pieces, the chicken should all finish about the same time in the oven. Continue cooking chicken in the oven for an additional 15 min or so, depending on your oven. 

Let's Make the Sauce!:
In the same skillet you cooked the chicken, add the garlic and a bit of fresh oil. Cook 1 min. and then deglaze the pan with the white wine, scrapping down any brown bits. Add the mushrooms, juice of 2 lemons, capers, chicken stock and mushroom soup. Stir until well combined. Bring to a boil. Continue boiling 2-3 minutes to allow mixture to thicken. Sift in remaining 1/3 cup flour to thicken the sauce mixture. Turn heat to low and stir occasionally until chicken is done. 

Ready, Set, EAT!
Plate the chicken and cover generously with sauce. Serve with green vegetables. Relax, for the first time there is enough sauce for all of the chicken piccata! 

** Tip: If you have never buttermilk brined chicken, you are missing out! This is one of the simplest, most effective cooking tips I've ever learned. Buttermilk and salt work wonders on chicken and makes it super tender. I can always tell a difference in the finished chicken when I've let it soak in buttermilk. 


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