Mushroom Chicken Piccata (Foodservice portion)

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 20 Servings

Serving size: 4 oz chicken with 1/4 cup mushroom sauce

Ingredients

• 20 (4-ounce) thin cut chicken cutlets
• Salt and freshly ground black pepper
• 6 tablespoons olive oil, divided
• 3 3/4 pounds cremini mushrooms, quartered
• 1/4 cup minced fresh garlic
• 1 1/4 cup dry white wine, or 1 cup unsweetened apple juice plus 1/4 cup water
• 2 1/2 cups low-sodium chicken broth
• 5 lemons
• 1/2 cup capers, undrained

Directions

1.  Cut 20 thin lemon slices from about half of the lemons, discarding ends; juice remaining lemons.

2.  Season chicken with salt and pepper and heat a large sauté pan or rondeau over medium heat.  Add a thin film of olive oil; working in batches and adding oil as needed, cook chicken to an internal temperature of 165° turning once, cooking about 2 minutes per side browning well.  Remove to hotel pan; cover to keep warm.

3.  In the same pan, adding oil and working in batches as needed, cook mushrooms and garlic over medium high heat in a single layers without stirring for about 5 minutes or until browned.  Flip mushrooms and cook another 2 minutes.  Remove mushrooms to large bowl.

4.  Add wine and scrape up any browned bits in the pan.  Return all mushrooms to pan, bring to a boil and add stock, then return heat until it is bubbling nicely.  Add lemon slices, lemon juice and capers to pan and continue cooking sauce till it becomes a glaze, about 2 more minutes.

5.  Pour sauce over chicken and serve.

Nutrition Facts: Calories: 420; Total Fat: 25g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 660mg; Protein: 20g; Carbohydrates: 25g; Dietary Fiber: 2g

Family portion

Tags: Better-for-You, chicken, cremini, crimini, Dinner, Foodservice, Italian, Lunch, nutritious