Chicken Or Mushroom Piccata

30 minutes 2 to 4 servings

An Italian classic, piccata is an easy dish to make at home. In this version, chicken breast filets are coated in lemony mustard, doused in flour and fried until golden. In the same skillet, whisk together the tangy sauce – it takes only minutes to make. This variation can be made meatless, too, using mushrooms in place of the chicken. Serve with a side salad, mashed potatoes, pasta or risotto.

If you’re going the mushroom route, large trumpets can make fat, meaty slabs, but clusters of oyster mushrooms work well, too.

I like how quickly chicken breast cutlets cook, but feel free to try this with boneless, skinless thighs or chicken tenders. The thighs should be pounded to a near-even thickness; use care because they have a tendency to break into pieces. The tenders will take less time, so keep a close eye on them.

I love the mustard as a coating here, but many Italian recipes suggest you simply dredge the damp cutlets in flour, so skip it if you want.

All-purpose flour is the preferred piccata coating in the Italian cookbooks I’ve consulted – though your family or favorite restaurant may make it differently! Consider using breadcrumbs for a crispier crust.

No wine? Use more stock or water.

The butter adds richness and emulsifies nicely. Vegan butter or refined coconut oil could work, too.

Out of capers? Try chopped green olives or extra parsley. NOTE: If you can’t find cutlets at your grocery store, make your own. Use two medium chicken breasts, about 12 ounces total, and cut horizontally through each breast so the meat opens like a book; separate the halves. Trim away any fat or sinew.

Serve your piccata with a side salad, mashed potatoes, quinoa, pasta or risotto.

Storage Notes: Refrigerate leftovers for up to 4 days.

INGREDIENTS

1 large lemon

1⁄4 cup Dijon or spicy brown mustard

2⁄ cup all-purpose flour (may substitute breadcrumbs,

3

tapioca starch or chickpea flour)

4 chicken breast cutlets (about 12 ounces total) (see NOTE), or 4 to 6 king oyster mushrooms (10 to 12 ounces), sliced lengthwise into 3⁄4-inch-thick hunks

1⁄4 cup olive oil, plus more as needed

1⁄2 cup dry white wine, such as pinot grigio

1⁄4 cup low-sodium chicken or vegetable stock 2 tablespoons unsalted butter, cut into small cubes 3 tablespoons capers in brine, drained, chopped if desired Fine salt

Freshly cracked black pepper

2 tablespoons finely chopped fresh parsley, divided

DIRECTIONS

Zest the lemon into a shallow bowl and stir in the mustard. Juice the lemon (you should have at least cup juice; if not, juice another lemon) and set aside to use later in the sauce. Place the flour in a separate shallow bowl. Add the chicken or mushroom pieces to the bowl with the mustard mixture and, using one hand or tongs, coat the pieces evenly with the mustard. Transfer the pieces to the flour, and dredge until evenly coated.

In a large skillet over medium-high heat, heat the oil until it shimmers. Working in batches, if necessary, and using tongs, transfer the coated chicken or mushroom pieces to the hot oil, letting each piece fall away from you so hot oil doesn’t splatter onto you.

Fry until deep golden on the bottom, about 3 minutes; flip and fry on the other side until deep golden brown, about 3 minutes. (The chicken should register 160 degrees on an instant-read thermometer. The mushrooms are done when they’re deep golden all the way around.) Reduce the heat to medium-low, transfer the cooked chicken or mushrooms to a plate and keep warm.

Add the wine and stock to the skillet, and whisk to stir up any browned bits. Increase the heat to medium-high and bring to a simmer. Cook until the mixture reduces by about a quarter, about 1 minutes. Whisk in cup of the reserved lemon juice, followed by the butter until a smooth sauce forms, about 2 minutes. Stir in the capers. Taste, and add more lemon juice, to taste, plus salt and pepper as needed. Remove from the heat and stir in 1 tablespoon of the parsley.

Transfer the chicken or mushrooms to plates and top with 2 tablespoons to cup sauce per serving. Sprinkle with the remaining parsley.

Nutrition information per serving with chicken (1 cutlet and 2 tablespoons sauce), based on 4 | Calories: 363; Total Fat: 21 g; Saturated Fat: 6 g; Cholesterol: 56 mg; Sodium: 909 mg; Carbohydrates: 18 g; Dietary Fiber: 1 g; Sugar: 1 g; Protein: 17 g.

Per serving with mushrooms (4 mushroom slices and 2 tablespoons sauce), based on 4 | Calories: 338; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 734 mg; Carbohydrates: 26 g; Dietary Fiber: 4 g; Sugar: 2 g; Protein: 7 g.