What to do if my piccata sauce is too tart?

If your sauce is too tart, add a pinch of salt. Salt helps balance the acidity without dulling the bright lemon flavor. You can also stir in a bit more butter to soften the sharpness.

What wine is best for chicken piccata?

A dry white wine with good acidity pairs beautifully with the lemony sauce. Sauvignon Blanc, Pinot Grigio, or crisp Chardonnay are all excellent choices. Avoid sweet wines, as they can throw off the balance.

What is the difference between chicken piccata and chicken marsala?

Both are Italian-inspired chicken dishes, but their sauces are very different. Chicken piccata features a bright, tangy sauce made with butter, lemon juice, capers, and white wine. On the other hand, chicken marsala has a rich, savory-sweet sauce made with Marsala wine, mushrooms, and often cream.

Lemon Chicken Piccata with Mushrooms - A Well-Seasoned Kitchen

Name: Easy Lemon Chicken Piccata with Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1/4 cup all-purpose flour; 7/8 teaspoon sea or kosher salt, divided use; 3/8 teaspoon fresh ground black pepper, divided use; 4 (4 to 5 ounce) boneless, skinless chicken breast halves; 4 tablespoons butter, divided use; 2 tablespoons olive oil, divided use; 1 medium shallot, finely chopped (2 to 3 tablespoons); 2 large cloves garlic, minced; 8 ounces fresh cremini (baby bella) mushrooms, sliced; 1/4 cup dry white wine; 1/2 cup chicken broth or stock; 2 to 3 tablespoons freshly squeezed lemon juice; 1/2 teaspoon low-sodium soy sauce; 3 tablespoons drained capers; Cooked butter pasta noodles or mashed potatoes, for serving; Chopped fresh flat leaf (Italian) parsley, for garnish

Ingredients

Scale

1/4 cup all-purpose flour
7/8 teaspoon sea or kosher salt, divided use
3/8 teaspoon fresh ground black pepper, divided use
4 (4 to 5 ounce) boneless, skinless chicken breast halves
4 tablespoons butter, divided use
2 tablespoons olive oil, divided use
1 medium shallot, finely chopped (2 to 3 tablespoons)
2 large cloves garlic, minced
8 ounces fresh cremini (baby bella) mushrooms, sliced
1/4 cup dry white wine
1/2 cup chicken broth or stock
2 to 3 tablespoons freshly squeezed lemon juice
1/2 teaspoon low-sodium soy sauce
3 tablespoons drained capers
Cooked butter pasta noodles or mashed potatoes, for serving
Chopped fresh flat leaf (Italian) parsley, for garnish

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Instructions

In a small shallow bowl, whisk together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
If needed, pound the chicken breasts to an even thickness. Pat chicken dry with paper towel and season on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge the breasts in the flour mixture (dip each breast in the flour to coat on both sides). Shake off any excess flour. Set aside.
In a large skillet over medium-high heat, heat 1 tablespoon butter and 1 tablespoon oil. When butter is melted and foaming subsides, place floured breasts in pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.
In the same skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon oil. When butter is melted and foaming subsides, add shallot and sauté until soft, around 2 minutes.
Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they’ve started turning brown (around 3-4 minutes).
Stir in white wine, bring to a boil then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Stir in chicken broth and simmer for an additional 2-3 minutes.
Stir in 2 tablespoons lemon juice, soy sauce, and capers. Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the chicken reaches 165 degrees F on an instant-read thermometer inserted into the middle of the thickest portion of the breast.
Transfer chicken to a plate and tent with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).
To serve, place chicken atop cooked buttered pasta noodles or mashed potatoes, either on individual serving plates or a serving platter. Spoon sauce on top of chicken. Garnish with parsley.

Notes

Make ahead: You can prepare the chicken and sauce up to one day in advance. I recommend storing them separately in airtight containers in the refrigerator. When ready to serve, gently reheat the sauce in a skillet over low heat until warmed through, then add the chicken and simmer just until heated. Add a splash or two of chicken broth if needed. Leftovers will keep in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing, as the sauce can separate and/or become watery.

Substitutions:
– Chicken breasts. Can use tenders or boneless, skinless thighs.
– Cremini mushrooms. Can use white, but the flavor will be milder.
– White wine. Double the chicken broth.
– Soy sauce. Use tamari, anchovy paste, or Worcestershire sauce.

Author: Lee Clayton Roper
Category: main dish
Method: cooktop
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 365
Sugar: 2 g
Sodium: 615.3 mg
Fat: 21.8 g
Saturated Fat: 8.9 g
Carbohydrates: 11.9 g
Fiber: 1.2 g
Protein: 28.7 g
Cholesterol: 113.9 mg