Monday, April 25, 2016

Creamy Chicken Piccata with Mushrooms


This tasty chicken dish is a take off of some dishes I've enjoyed at Olive Garden.  Dare I say this one turned out even better? Basically you can't go wrong with thin slices of chicken dredged in flour and cooked in a cream sauce.

Ingredients:

  • 3 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • zest from 1 lime, divided
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • flour for dredging (1/2 cup)
  • 2 cups fresh mushrooms, sliced or 1 can sliced mushrooms
  • 1 clove garlic, crushed
  • 1/2 cup apple juice
  • 1 cup half and half cream
  • 1 tsp (chicken) better than bouillon or (1 cube)
  • 1/2 tsp fine, dried thyme or more if fresh
  • parsley, lime slices for garnish
Method:
  1. Hold each chicken breast standing on it's side and slice lengthwise, twice, to make 9 thin slices. This works best if the meat is barely thawed/from frozen. 
  2. Season with salt, pepper and a sprinkle of lime zest (about half)
  3. In large skillet, melt 2 Tbsp of butter with the olive oil over medium heat. 
  4. Dredge chicken pieces in flour and add to skillet to cook each side until lightly browned, about two minutes on each side. 
  5. Remove chicken from skillet. Continue with second round if needed. 
  6. To drippings in pan add sliced mushrooms, scraping up brown bits, and cook until tender or starting to brown slightly. Add garlic, stirring for a minute and then the apple juice. Cook several minutes, adding bouillon flavoring.
  7. Add cream, left over lime zest and thyme according to taste. Return chicken to skillet and simmer for five minutes. Serve with 250 g spaghettini. Serves 4 adults

14 comments:

  1. Sounds interesting but....lime zest as in list of ingredients OR lemon zest as in instructions?

    ReplyDelete
    Replies
    1. I would say lime zest as that's what the picture shows. :)

      Delete
    2. Sorry for the typo. I changed it.
      Lime or lemon - both work.

      Delete
  2. Hmm, hmm...this looks delicious!!

    ReplyDelete
  3. Crazy question - I've used lemon juice and zest but not lime. Is there a noticeable flavor difference?

    ReplyDelete
    Replies
    1. I don't really know but that it could be personal preference. I made this with lime and really like it, just the same as I prefer lime to lemon in my soda water. But really both work.

      Delete
  4. I would love to try this but help me out...my husband DOES NOT like garlic in his food! What can I substitute to still get a good flavour in my dishes? Thanks so much!

    ReplyDelete
    Replies
    1. I have had sensitivity to some restaurant used garlic, but find that using fresh garlic in my cooking does not bother me in the same way. The 1 clove of fresh crushed garlic is so little in this recipe that you could try it or just leave it out.

      Delete
    2. You might try some finely minced shallot or sweet onion. Or try using a little onion powder if you think the flavor is lacking after the sauce is prepared. In other dishes, try substituting some appropriate herbs. Maybe parsley or summer savory, since they aren't real strong flavors but complement or boost the other flavors in my opinion.

      Delete
  5. Oh YES! This is a favourite of mine. Thank you.
    Sharon

    ReplyDelete
  6. I made this for dinner tonight with a few variations (to use ingredients on hand & prevent a trip to the grocery store). Rave reviews from Rick... it's delicious!! Thanks Anneliese!
    Vange

    ReplyDelete
    Replies
    1. Thank you, Vange! We always appreciate hearing from those who have tried a recipe.

      Delete
  7. I made it for supper last night and enjoyed the flavors of the lime, apple juice and cream. I didn't have any limes so I used lime juice and believe I achieved the flavor.

    ReplyDelete
  8. Oh my that sounds delicious. I need to try this recipe!

    ReplyDelete