MY SISTER BETH SENT ME THIS RECIPES OR ONE LIKE IT YEARS AGO SO I REVISED AND SENT IT TO HER. DAN ENJOY

MUSHROOM CHICKEN PICCATA ELIZABETHS FAVORITE


serves 4-6 by CHEF DAN



INGREDIENTS:

4 skinless, boneless, chicken breasts halves

salt and fresh ground black pepper

4 teaspoons olive oil, divided

2 garlic cloves, minced

3/4- pound fresh mushrooms, quartered

1/2- cup white wine

1/2- cup chicken broth

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

2 tablespoons caper with juice



DIRECTIONS:



1.season chicken with salt and pepper.

2.heat a large skillet over medium heat.

3.Add 2 teaspoons olive oil.

4.Add chicken and cook until nicely browned, about 2 minutes each side.

5.Remove to a plate and cover.

6.In the same pan, warm the remaining oil over medium-high heat.

7.Add single layer of mushrooms and cook 5 minutes. DO NOT STIR.

8.Flip mushroom, add garlic, zest, and cook 2 minutes.

9.Add wine and scrape any brown bits in the pan.

10.Bring to a boil and add stock, lemon juice,then heat till it is bubbling nicely.

11.Add capers and continuing cooking sauce till it becomes a glaze, about 2 minutes.

12.Add chicken to the sauce and heat through, then serve.



ENJOY DAN: hallelujah





If you would like to flatten you chicken to 1/4-inch use a TOM DEADY rolling pin.
or the back of a cast iron skillet.