Chicken Piccata with Mushrooms by my friend Randi
4 boneless, skinless chicken breasts
s & p
1 T flour
2 T Olive Oil
2 T butter
1/2 lb mushrooms, sliced
1/2 c white wine
1/4 c lemon juice
3 T capers (what to do with the rest of your capers? Tuscan Pork Chops)
4 t grated Parmesan
thin slices lemon to garnich
1. Sprinkle breasts with s & p and flour. Brown on both sides in O.O. & butter. Remove to platter.
2. Add a little more butter & saute mushrooms until tender. Remove mushrooms and set aside.
3. Add wine and lemon juice to skillet. Deglaze pan & simmer a few minutes, scraping up bits.
4. Add capers and parmesan. Return chicken & mushrooms and simmer 2 minutes. Turn chicken and simmer 2 minutes or until heated through.
Randi doubles sauce which adds cooking time.