Mushroom Chicken Piccata

Deliciously Healthy

4 chicken cutlets (4 ounces each), salt and pepper

4 tsp. olive oil, divided

8 oz. white or brown mushrooms, sliced (approx. 2 ½ - 3 cups)

2 tsp. minced fresh garlic

¼ cup dry white wine (optional)

½ cup low-sodium chicken broth

1 lemon

2 tbsp. capers, with juice

Season chicken with salt and pepper on both sides and heat a large saute pan over medium heat. 

A pound of chicken tenders was cheaper than 4 oz. cutlets. 

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. 

Foil tent!

In the same pan, warm remaining oil over med high heat. Add mushrooms and garlic, saute/cook stirring frequently 7-8 mins. Add liquid, heat until bubbling nicely. Slice 4 thin slices of lemon; add to pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 mins. 

Glazed over?

Add the chicken to the sauce and heat through. 

Perfection.

Serves 4. 

Served up with a Pillsbury crescent roll! Deliciousness all around.

My Rating: 5/5 "One of the best things I've made in a long time. I'm a sucker for tart food, and also for mushrooms, and this dish is the epitome of both of those flavors. And it has meaty undertones to boot!"