Mushroom Chicken Piccata

Courtesy of Mushroom Council 4 Servings • 5 Min. Prep Time • 15 Min. Cook Time • A side of fettuccine or a favorite risotto.

Directions:

1. Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat.

2. Add 2 tsp. olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 min. per side. Remove to a plate and cover.

3. In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 min.

4. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely.

5. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes.

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

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Nutrition:

Calories: 199; Total Fat: 6g; Fiber: 2g;