Mushroom Chicken Piccata
Mushroom Chicken Piccatan is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. One portion of this dish contains roughly 27g of protein, 8g of fat, and a total of 211 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, olive oil, chicken broth, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes roughly 20 minutes.
Instructions
Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear.
Transfer to a platter; keep warm.
In the same skillet, heat the remaining oil over medium-high heat.
Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes.
Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon.
Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens.
Add chicken to sauce; heat through.
Recommended wine: Sauvignon Blanc, Gruener Veltliner
Chicken Piccata works really well with Sauvignon Blanc and Gruener Veltliner. Both Grüner Veltliner and Sauvignon Blanc have citrus and herbal flavors that complement chicken piccata's lemon and parsley. The Santan Ema Select Terroir Sauvignon Blanc with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.
Santa Ema Select Terroir Sauvignon Blanc
Bright straw-yellow, this Sauvignon Blanc has intense aromas of fresh citrus fruits accompanied by notes of apples and pears. It is a fresh young wine with good balance and pleasing acidity.Pair with mild-flavored fish, shellfish, ceviche, and fresh cheeses.