Chicken Piccata

Chicken piccata is boneless skinless chicken breasts dipped in egg, rolled in flour and browned in the pan. After browning the chicken breasts are then simmered  in a delicious lemon-wine sauce. This recipe is a little different than most with the addition of fresh sliced mushrooms. Although chicken piccata isn’t traditionally served with mushrooms I feel that mushrooms really add to the flavor. There are a few steps to this recipe so it may take awhile to cook. It is definitely worth the time!


  • 6 boneless skinless chicken breasts (pounded to an even thickness)
  • 2 tablespoons butter (for frying)
  • 1 tablespoon oil (for frying)


  • 4 tablespoons of milk
  • 2 large eggs
  • 3/4 cup flour
  • 1 1/2 teaspoons seasoning salt
  • 1 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper


  • 1 cup chicken broth
  • 1/2 cup white wine
  • 3 tablespoons lemon juice
  • 1  tablespoon cornstarch
  • 1 tablespoon garlic (minced)
  • 1 onion (chopped)
  • 1/2 lb fresh sliced mushrooms
  • 4 tablespoons fresh parsley (chopped)


  • Pound chicken breasts to an event thickness between two sheets of wax paper (if they are really thick cut them in half). In a shallow bowl or plate combine flour, paprika, seasoning salt, black pepper and garlic powder. Mix well.
  • In another bowl beat eggs and milk together.
  • Dip chicken first in the egg mixture and then roll in the flour mixture and coat thoroughly.
  • To make the sauce- whisk together chicken broth, lemon juice, wine and cornstarch – set aside for now.
  • Heat oil and butter in a large skillet over medium heat. Add the coated chicken breasts and sauté on both sides until golden brown but do not cooking completely. Remove chicken breasts from the pan.
  • Add mushroom slices to the pan and sauté for 5 minutes. Add in garlic and onions and Sauté for 3 minutes. Pour the sauce mixture into the pan and simmer over medium heat.
  • Add chicken breasts back into the pan. Reduce heat to medium low and simmer for 25 minutes or until fully cooked. Top with fresh parsley.
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