I hope you all had a lovely mother’s day! We had a very busy weekend, to say the least. We visited with my family on Saturday, which was really nice. My mom enjoyed her special mother’s day treats, so I accomplished my mother’s day mission. Then, last night, we caught up with hubby’s mom via Skype. I am loving the fact that we can video conference!
I have some fun things in store, but for now, I wanted to share my recipe for chicken piccata that I concocted last week. It’s very similar in preparation to my chicken marsala, so I was able to get it on the table rather quickly.
Can you sense a theme here? During the week, a quick dinner = a fabulous dinner.
Anywho, hubby liked it much better than the chicken marsala, so I’ll have to make it more often. I definitely enjoyed the spicy mustard flavor…I don’t usually even have mustard on burgers, but in this chicken, it was perfection. Here’s the recipe!
Ingredients:
- 4 thin-sliced chicken breasts
- 2 Tbsp olive oil
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 oz fresh mushrooms
- 1/2 cup white cooking wine
- 1/2 cup chicken broth
- 2 tsp lemon juice
- 2 Tbsp Dijon or spicy brown mustard
- 1/2 Tbsp tarragon
- 1/2 tsp parsley
- 1/2 box linguine or spaghetti
The first three steps are about the same for cooking the chicken marsala:
1. Cook the pasta according to package directions. Using a meat tenderizer, pound each of the chicken breasts to 1/4″ thickness.
2. Mix the flour, salt, and pepper in a medium-sized bowl. Coat the chicken in the mixture.
3. Heat the olive oil in the skillet over medium heat, and then add the chicken to the skillet. Pour the cooking wine and the chicken broth over the chicken, and cook until lightly browned, flipping as necessary.
Here’s where it gets a little different:
4. Once the chicken is lightly browned, add in the Dijon mustard, lemon juice, and tarragon. Add in the mushrooms and stir. Reduce heat to low, cover, and cook chicken for 10-15 minutes, flipping once.
5. Serve over pasta…mmm.
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