Sunday, January 8, 2012

Mushroom Chicken Piccata

Sunday meals are always a little interesting. In my family growing up, my mom would make a really big lunch around 3 pm and then that would serve as both lunch and dinner. Then later on that evening when we got hungry we would make some sort of desert such as cinnamon rolls, brownies, cookies, etc. So, when I got married, this is what I did. I planned a big dinner for Sunday afternoon when we got home from church and then that was it. But, my husband doesn't agree. He's one of those healthy people that doesn't think you can have brownies as a meal. Ok, I guess I agree. So tonight was one of those nights where I didn't want to make anything but I found this recipe online and I had mushrooms that were about to go bad. This recipe is pretty simple and only takes a few minutes to make. click here for more mushroom recipes.

Oh, and as a side note, I had to figure out what dry white wine meant.... I used to avoid recipes that said this because I wasn't sure what that meant. I'm actually a little ashamed to say that I've looked for a spice that says "dry white wine" a few times in the grocery store. Anyway, dry white wine means that it has less sugar. Most cheap white wines are dry. I use chardonnay. Some other good ones to use are: Riesling, Chenin Blanc, or Sauvignon Blanc.

Mushroom Chicken Piccata 

Preparation Time:  5 minutes
Cooking Time:  15 minutes
Serves:  4

4 chicken cutlets (4 ounces each)
Freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
2 teaspoons minced fresh garlic
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon ( I didn't have lemons so I used about 1 Tbsp lemon juice- I would recommending about 1.5Tbsp)
2 tablespoons capers, with juice

Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

199 Cals, 6g Fat, 2g Fiber

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