Chicken Mushroom Piccata

When you’re looking for a quick weeknight dinner that satisfies, this does the trick. It’s also completely Whole30 compatible. The trick to success with this recipe is properly cooking the mushrooms. If you’ve never had any luck, using this method will ensure perfection in taste and texture. Be sure to refer to the note in the recipe card for details.

Another note, if you choose to pound the chicken breast, do so just enough the even out the thickness. Don’t make it too flat, it will dry out. I love this recipe with a simple salad or a quick air-fried side of green beans. This will become one of your weekly rotation!

Yield: 4

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Chicken Mushroom Piccata

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 tablespoons grass fed ghee, olive oil or avocado oil
• 1/4 cup tapioca flour
• Salt and pepper to taste
• 1 8 ounce box Baby Bella mushrooms, sliced
• 1 cup chicken bone broth or organic chicken stock
• juice of fresh lemon
• Chopped fresh parsley for garnish

Method

1. Pre-heat a sauté pan and add a tablespoon of preferred fat.
2. Pat dry chicken breasts with paper towels.
3. Put tapioca flour in a mixing bowl and season with salt and pepper. Dredge chicken, shaking off excess.
4. Sauté until brown, then turn to brown opposite side. Reduce heat to medium and cook 10-12 minutes, covered, until cooked through. Be careful not to turn the chicken too many times, as the coating will flake off.
5. While chicken is cooking, clean and slice the mushrooms.
6. Remove chicken from the pan and add 1 additional tablespoon of preferred fat.
7. Add mushrooms and sauté until the mushrooms release their liquid.*
8. Add chicken broth, reduce slightly, and add squeeze of fresh lemon.
9. Add chicken to pan and spoon sauce over to coat, garnish with chopped fresh partly and serve with a side of vegetables of your choice.
10. *This is a crucial technique for cooking mushrooms. Mushrooms are mostly water. When you cook mushrooms, they start out as light brown, dry pieces or slices. As they cook, they begin to absorb the fat and turn dark. Then, like magic, liquid begins to appear in the pan. The mushrooms release the liquid they contain and develop a firm texture. If you don’t allow this to happen when you cook mushrooms, they end up “mushy”. Which is why some people claim they don’t like the texture of mushrooms.

https://www.livingdelishandnutrish.com/recipe/chicken-mushroom-piccata

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it # livingdelishandnutrish