Wednesday, September 24, 2014

Chicken Piccata (with White Wine & Mushrooms)


I'm such a sucker for Italian food.
I'm an even bigger sucker for mushrooms.
Combine the two and you have me at "Hello! Chicken Piccata!"

So I know it's been a minute since I posted a #WineWednesday post... AND, since my last Wine Recipe was such a huge hit it's only appropriate to share another great recipe that includes WINE...

Which in turn only make this dish, that much better.

image//via


Living out in the sticks you don't necessarily have the best options for Italian grub and I'm quickly learning that making an Italian dinner at home is far more affordable. Not to mention, it tastes much fresher (read: better) than running out to the nearest Italian food joint that truly is only the Pizza joint that happens to serve a couple of Italian "classics". You know how that goes...

I saw this recipe from the grocery circular and I just knew I had to make it. Like immediately. So that's what I did.
And guess what, it turned out to be absolute perfection.
This is one recipe I knew I had to share with YOU.


Chicken Piccata

Here's what you'll need:

  • Chicken
  • Mushrooms
  • Dry White Wine
  • Fresh Parsley
  • Capers
  • Fresh Lemon Juice
  • Olive Oil  
  • Butter
  • Shallots
  • Garlic
  • Linguine Pasta
  • Salt & Pepper

Start by pounding the chicken breasts until thin,  using a mallet or rolling pin. (Tip: put chicken breasts in between two sheets of wax paper like I did below, or use a large freezer bag to pound chicken using the flat side of the mallet)

The one on the right has been pounded to 1/4 inch thickness.
In a small bowl, toss freshly chopped parsley with olive oil, shallots, capers, and fresh lemon juice. Add salt & pepper to mixture, to taste.



Meanwhile, heat olive oil in a large nonstick skillet over high heat. Season chicken breasts with salt and pepper and add to the skillet. Cook chicken until cooked through and lightly golden brown. About 3 minutes on each side. Transfer chicken to a plate and cover with foil.


Reduce heat to medium, and add the remaining shallots, mushrooms, and garlic to the skillet. I used fresh mushrooms and then sliced them thin.


Saute until mushrooms are tender, about 1 minute.


Next, add the wine and the remaining lemon juice. Let simmer for 1 minute.


I used the Smoking Loon Chardonnay that I had on hand. Any dry white wine will work perfectly. 


Once sauce has simmered, whisk in remaining capers, fresh parsley, and butter. Add any juices from the chicken and season with a little bit of salt and "peps" (pepper)

Then assemble this beautiful dish onto a plate. First, add a nice big 'ole pile of linguine to a large plate. (You can also use a shallow bowl) Top linguine with one chicken breast. Add mushrooms + the juices from the pan and top over chicken and linguine. Finally, top with the fresh-parsley and caper mixture and serve. 



Serve with your remaining chilled white wine & ENJOY!







Chicken Piccata

by Amanda Hicks
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (serves 2)
  • 2 (6-8 oz) boneless, skinless chicken breast
  • 1/4 cup fresh Italian parsley leaves, chopped
  • 3 tsp Olive Oil, divided
  • 2 Tbs plus 1 1/2 tsp shallots, minced
  • 2 Tbs plus 1 1/2 tsp fresh lemon juice
  • 4 1/2 tsp capers, drained and divided
  • salt and pepper
  • 1/2 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 1 Tbs butter
  • 1 1/2 tsp fresh Italian parsley, minced
  • 6-8 oz linguine, cooked
Instructions
Using a meat mallet, pound chicken breasts between 2 sheets of wax paper until chicken breast are to 1/4-inch thickness.
Toss 1/4 cup fresh chopped parsley in small bowl with 1 1/2 teaspoons olive oil, 1 teaspoon mined shallots, 1/2 teaspoon lemon juice and 1 1/2 teaspoon capers. Season parsley-caper mixture to taste with salt and pepper.
Heat 1 1/2 teaspoons oil in a heavy, large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until just cooked through and golden-brown, about 3 minutes per side.
Transfer chicken to a plate and cover with foil.
Reduce heat to medium. Add remaining 2 tablespoons minced shallots, mushrooms and garlic to the skillet and sauté until tender, about 1 minute.
Add white wine and remaining 2 tablespoons lemon juice; simmer 1 minute.
Whisk in remaining 3 teaspoons capers, butter and minced parsley.
Stir in any juices from chicken into sauce; season with salt and pepper.
Add cooked a portion of linguine to a plate then top with one chicken breast.
Add mushrooms and pour sauce from pan over chicken and linguine.
Sprinkle chicken with parsley-caper mixture.
Serve & Enjoy!
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