chicken piccata recipe with capers and mushrooms
Chicken Piccata Recipe with Capers and Mushrooms
Chicken Piccata is a popular Italian dish. The word 'piccata' means 'beaten' in Italian. Here's an easy way to make it with some basic ingredients which should be available in almost every kitchen, such as capers and mushrooms.
While Italian is one of the most popular cuisines in the world today, we hardly ever think of Italian dishes beyond the simple pasta and pizza. It is very well-known that the Italians love their food. Hence, the cuisine is commensurately highly populated! If you've ever been to a authentic Italian restaurant, if you look closely, that place will, along with the common dishes, also have a pretty large variety of 'chef's specials'. That's how much the Italians love to cook!
The word 'piccata' is generally associated with veal. However, the chicken piccata is a very popular dish in many Italian households. It is extremely delicious, and so easy to make! The term 'chicken piccata' is quite a generic one and it gives the gourmets among us a great chance of creative experimenting. It is basically a dish of chicken beaten with flour and pasta. The rest is up to you really ... Your tastes, your ingredients and your creativity. So you can make your own range of dishes!
Chicken Piccata with Mushrooms and Capers (Serves 4)
Ingredients:
- Angel hair pasta, 6 ounces (whole-wheat)
- Chicken cutlets, 4 (1 pound total, trimmed)
- Chicken broth, 2 cups (reduced-sodium)
- Mushrooms, 1 (10-ounce package, sliced)
- White wine, ½ cup
- All-purpose flour, ⅓ cup (divided)
- Parsley, ¼ cup (chopped, fresh)
- Garlic, 3 large cloves (minced)
- Capers, 2 tablespoons (rinsed)
- Lemon juice, 2 tablespoons
- Olive oil, 3 teaspoons (extra-virgin, divided)
- Butter, 2 teaspoons
- Salt, to taste
- Pepper, ¼ teaspoon (freshly ground)
- First, boil a large pot of water.
- Once the water boils, put in the angel hair pasta. Let the pasta cook for about 4-6 minutes till it becomes soft.
- Once done, drain the water and remove the pasta.
- Now, beat (piccata) the chicken broth and 5 teaspoons of the flour together. Season the chicken with salt and pepper (as per taste, but generally ¼ teaspoon of each is used), and dredge both sides in the flour.
- Once dredged, heat 2 teaspoons of the olive oil in a non stick skillet. Pan-fry the chicken for 2-3 minutes per side on a medium heat till it turns brown and then remove it off the skillet and keep it warm.
- The last teaspoon of oil is used to pan fry the mushrooms over a medium heat.
- Once the oil is heated, add the mushrooms and cook them for 5 minutes, till they brown and start releasing juice.
- Next, add garlic and wine to the pan and cook for 1-2 more minutes. Take this mixture and stir it in the flour-broth mix with the lemon juice and another ¼ teaspoon of salt.
- Put the gas on a low flame and cook, stirring continuously, for 5 minutes, till the sauce thickens.
- Next, add the parsley, capers, and remaining mushrooms. Add the pasta into the pan and cook, continuously stirring.
- Serve the pasta topped with the chicken and voilà!! Your easy caper and mushroom chicken piccata is ready!
- Calories - 397
- Fat - 9 g (3 g sat, 3 g mono)
- Cholesterol - 54 mg
- Carbohydrates - 45 g
- Protein - 28 g
- Fiber - 5 g
- Sodium - 544 mg
- Potassium - 609 mg