Chicken Piccata With Rice

Chicken Piccata With Rice
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In Italian cooking, the word "piccata," as in veal piccata or chicken piccata, stems from an old verb, "piccare," meaning "to prick." Although the word isn't used much today, chicken piccata remains a staple in Italian cooking. This recipe is by Bill St. John and was originally published in The Chicago Tribune. 
Prep Time
5
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 15 minutes
Ingredients
  • 2 tablespoon butter
  • 8 ounce sliced mushrooms
  • 1 tablespoon flour
  • zest and juice of one lemon
  • 1 cup chicken broth
  • 2 cup cooked chicken pieces
  • 2 tablespoon capers
  • 1/2 teaspoon salt
  • pepper, to taste
  • 2 tablespoon whipping cream
  • 4 cup cooked rice
Directions
  1. Melt 2 tablespoons butter in a large skillet over high heat.
  2. Add 8 ounces sliced mushrooms; cook, stirring, until lightly browned, about 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, 1 minute. Stir in the finely grated zest and the juice of 1 small lemon, scraping up browned bits. Stir in 1 cup chicken broth, 2 cups cooked chicken pieces, 2 tablespoons capers, chopped, 1/2 teaspoon salt and pepper to taste. Reduce heat; simmer, 5 minutes. Stir in 2 tablespoons whipping cream.
  3. Serve over rice, sprinkle with chopped flat-leaf parsley.
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