Chicken Piccata



4 servings



4 boneless and skinless chicken breast halves
1/4 cup (50) all purpose flour
1/2 tsp. (2) salt
1/2 tsp. (2) black pepper
1 tbsp. (15) butter
1 tbsp. (15) olive oil
1 cup (250) fresh mushrooms, sliced
1/2 cup (125) dry white wine
2 tbsp. (30) fresh lemon juice
2 tbsp. (30) capers, drained
1 cup (250) Tre Stelle® Grana Padano Parmesan Cheese, grated
1/2 cup (125) fresh Italian parsley, chopped
4 cups (8) linguini pasta noodles


Between two pieces of plastic wrap flatten chicken breasts to 1/4” thickness. Mix together flour, salt and pepper; dredge chicken breasts in mixture, shake off excess flour and set aside. Heat butter and olive oil in a large skillet over medium heat. Add chicken breasts and cook until nicely browned and cooked through: approximately 15 minutes. Remove chicken from skillet and keep warm in a low oven if desired. Scrape skillet to loosen brown bits; add mushrooms, wine, lemon juice and capers to the pan. Increase heat to medium high and cook for 5 minutes. Meanwhile in a large pot of boiling, salted water, cook pasta until al dente and drain.
Place pasta and chicken on a serving dish and pour mushroom sauce over both. Top with grated Grana Padano Parmesan and Italian parsley.

Makes 4 servings

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