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Prep time: 20 minutes Cook time: 40 minutes Serves 6
Karen Austin of Grass Valley was looking for a chicken piccata recipe.
This easy recipe is good enough to serve company. I make it often to rave reviews.
6 boneless, skinless chicken breast halves
2 tablespoons butter
1/4 cup olive oil
Flour for coating chicken
Salt and pepper, to taste
4 garlic cloves, finely chopped
1 pound mushrooms, sliced
1 1/2 cups white wine
1/2 cup capers
Juice of one lemon, or to taste
1 cup fresh parsley, chopped
2 teaspoons dried oregano
Cut each chicken breast into quarters and place in a ziplock bag and seal. Using a meat mallet, gently pound chicken pieces on each side.
Melt butter with olive oil in a large skillet. Heat over medium to medium-high heat. Coat each piece of chicken with the flour, salt and pepper and place in the pan. Lightly brown each side of the chicken. Add garlic and mushrooms and stir all ingredients to combine.
Add wine and cook 1 minute. Reduce heat to simmer. After 5 minutes, add capers, lemon juice, almost all the parsley (reserve some for garnish) and oregano. Cover pan and simmer for 25 minutes using low heat. Garnish with reserved parsley and serve over linguine or with garlic mashed potatoes.