Mushroom Chicken Piccata

Ingredients and Weight:

• 8 boneless, skinless chicken breasts, pounded thin (about 1 pound)
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup olive oil
• 1/2 pound button mushrooms, sliced
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 1/4 cup capers
• 1 tablespoon minced fresh parsley

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. In a shallow dish, combine the flour, Parmesan cheese, oregano, salt, and pepper. Dredge the chicken breasts in the flour mixture.
2. Heat the olive oil in a large skillet over medium heat. Brown the chicken breasts on both sides, about 4-5 minutes per side.
3. Remove the chicken from the skillet and set aside on a plate. Add the mushrooms to the skillet and cook until softened and browned, about 5 minutes.
4. Stir in the white wine and chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes, or until the liquid has reduced by half.
5. Return the chicken breasts to the skillet and add the capers and parsley. Cook for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened.

Nutritional Information:

• Calories: 400 per serving
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Tender and flavorful chicken breasts
• Savory and slightly tangy sauce
• Earthy and aromatic mushrooms
• Bright and herbaceous parsley
• Suitable for American taste buds

User Comments:

• "This dish was absolutely delicious! The chicken was perfectly cooked and the sauce was so flavorful." - Emily
• "I love the combination of mushrooms and capers in the sauce. It's so unique and tasty." - Jessica
• "This is a great recipe for a special occasion dinner. It's easy to make and impressive to serve." - David

Special Precautions and Tips:

• Use a flat mallet or rolling pin to pound the chicken breasts to an even thickness.
• Don't overcrowd the skillet when cooking the chicken or the meat will not brown properly.
• If you don't have dry white wine, you can substitute chicken broth or water.
• Serve the Chicken Piccata with your favorite pasta or rice dish.