Mushroom Chicken Piccata (Foodservice portion)

Recipe courtesy of the Mushroom Council and


Adding mushrooms to chicken piccata intensifies the flavor of this Italian classic.

Yield: 20 Servings

Serving size: 4 oz chicken with 1/4 cup mushroom sauce


  • 20 (4-ounce) thin cut chicken cutlets
  • Salt and freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 3 3/4 pounds cremini mushrooms, quartered
  • 1/4 cup minced fresh garlic
  • 1 1/4 cup dry white wine, or 1 cup unsweetened apple juice plus 1/4 cup water
  • 2 1/2 cups low-sodium chicken broth
  • 5 lemons
  • 1/2 cup capers, undrained


1. Cut 20 thin lemon slices from about half of the lemons, discarding ends; juice remaining lemons.

2. Season chicken with salt and pepper and heat a large sauté pan or rondeau over medium heat.  Add a thin film of olive oil; working in batches and adding oil as needed, cook chicken to an internal temperature of 165° turning once, cooking about 2 minutes per side browning well.  Remove to hotel pan; cover to keep warm.

3. In the same pan, adding oil and working in batches as needed, cook mushrooms and garlic over medium high heat in a single layers without stirring for about 5 minutes or until browned.  Flip mushrooms and cook another 2 minutes.  Remove mushrooms to large bowl.

4. Add wine and scrape up any browned bits in the pan.  Return all mushrooms to pan, bring to a boil and add stock, then return heat until it is bubbling nicely.  Add lemon slices, lemon juice and capers to pan and continue cooking sauce till it becomes a glaze, about 2 more minutes.

5. Pour sauce over chicken and serve.

Nutrition Facts:

Calories: 420; Total Fat: 25g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 660mg; Protein: 20g; Carbohydrates: 25g; Dietary Fiber: 2g

Family portion


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