Chicken Piccata with Mushrooms and Capers

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 large chicken breasts

¼ cup flour or more as needed

1 cup sliced baby bella mushrooms

1 Tablespoon capers, brine drained

1 Tablespoon lemon juice

½ cup low-sodium chicken broth

1 Tablespoon olive oil

4 Tablespoons butter, divided

¼ teaspoon salt, by taste

½ teaspoon ground black pepper

½ teaspoon garlic powder

Directions

Slice each chicken breast horizontally into 2 cutlets. Season well with salt, garlic powder and ground black pepper.

In a shallow dish, add the flour. Coat each chicken cutlets with flour.

In a large skillet, add 1 Tablespoon of olive oil and 2 Tablespoons of butter. Once hot, place the floured chicken cutlets. Cook on each side for about 4 minutes until the chicken is fully cooked. Remove the chicken and set it aside once cooked.

In the same skillet, add the remaining butter and sliced mushrooms. Cook mushrooms over medium heat until browned. Add capers and cook for another minute or two stirring often.

Now, add ½ cup of chicken broth and 1 Tablespoon of lemon juice to the skillet. Bring the sauce to boil. Add cooked chicken and simmer for a few minutes until the chicken gets hot.

Serve mushroom chicken picatta over pasta, rice or mashed potatoes. Sprinkle with chopped fresh parsley and grated Parmesan cheese on top.

Nutrition

• Calories: 300