Chicken Mushroom Piccata
Chicken Mushroom Piccata recipe
Yield
2 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | each |
lemon
juice of |
|
|
vegetable oil
|
*
|
||
| ½ | pound |
mushrooms
sliced |
|
|
all-purpose flour
|
*
|
||
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | each |
lemon
juice of |
|
| 1 | x |
vegetable oil
|
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Pound chicken breasts to about ¼ inch thickness.
Dredge in flour, salt and pepper.
Fry quickly in oil. Sauté sliced mushrooms in same pan.
Add juice of one lemon and the white wine.
Boil down to about ½, then add back the chicken and heat until chicken is warm.
