Chicken Piccatta Recipe


2 lbs. chicken breast
4 oz. butter
8 oz. mushrooms
2 cloves garlic, crushed
1 lg. lemon, sliced ultra thin, discard ends
1 TBSP. capers
1/3 C. Chicken stock
½ C. dry white wine
Rough chopped parsely
Shaved Parmesan cheese


Clean and trim chicken breast so as there is no fat remaining. Filet breast through middle to render flat cutlets.
Dredge breasts with seasoned flour. In a large sauté pan(12” or more) heat to medium ¼ C. of olive oil.
Lay breasts in oil and cook to golden brown and then flip and repeat. Remove breast from pan and set aside.
Keep heat under pan and add butter, garlic, lemon, and mushrooms. Sauté ingredients until soft and beginning to caramelize. Add chicken back to pan with other ingredients. Add white wine, then chicken stock and capers. Bring to simmer. Toss in parsley and serve over favorite pasta. Top with shaved parmesan.

Serves 4