This mushroom chicken piccata develops lots of complex flavors right from the beginning. The sautéed chicken absorbs the butter and olive oil imparting a golden color and toasty flavor. The mushrooms add an element of earthiness and texture while the white wine and lemon juice work together to brighten up the broth. All of these bold flavors of the sautéed chicken piccata provide the perfect accompaniment to the creamy garlic risotto. Together, both the risotto and the chicken piccata make a wonderful and hearty meal during the winter; especially when you’re looking for a warm and comforting dish.
You don’t really need any side dishes, however, if you’d like to add your favorite roasted vegetable, you may. Our favorite is roasted asparagus. Since this recipe requires a bit of time to prepare, it’s better suited for a weekend meal or a special occasion. It would work well as a great date night meal or to enjoy with company – it’s sure to impress! While this dish is a bit intricate, you can make it easier by preparing the chicken the day before and the risotto the day of. Just be sure to gently warm the chicken before serving alongside the risotto. Enjoy this classic chicken dish with your favorite glass of white wine and warmed ciabatta bread with herbed dipping oil.
Enjoy!
Mushroom Chicken Piccata with Creamy Garlic Risotto
- Total Time: 2 hours
- Yield: 4–6 servings 1x
Description
A hearty, creamy, lemony dish that is perfect to make during the winter!
Ingredients
For chicken
- 1 lb chicken tenderloins
- 1/2 cup flour
- 3 tablespoons olive oil
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 1 lb mushrooms
- 1/2 cup white wine
- 1/3 cup lemon juice + zest
- 2 tablespoons parsley
- 1 cup chicken stock
For risotto
- 3 cloves garlic
- 2 shallots
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup arborio rice
- 2 cups chicken stock
- 2 cups water
- 1/4 white wine
- 3/4 cup parmesan cheese
- 2–3 tablespoons parsley (dried or fresh)
Instructions
- For the chicken: Dredge chicken tenders in flour, tapping off excess. Using the 3 tablespoons of olive oil, brown chicken in frying pan for 7-9 minutes per side. Cook in two batches to avoid crowding the pan. Remove cooked chicken from pan.
- To the same frying pan, add the 1/4 cup olive oil and 4 tablespoons butter to sauté mushrooms until brown. About 5-7 minutes. Add in white wine, lemon juice, zest, parsley, chicken stock, and cooked chicken tenders. Simmer for 5 minutes on medium-low heat and then turn off.
- For the risotto: In a sauce pan, sauté garlic and shallots in olive oil, butter, salt, and white pepper. About 5 minutes. Add rice and cook for 2 minutes. Add chicken stock and water and simmer on medium-low for about 25 minutes or until liquid has been absorbed. Stir frequently.
- Add wine and parmesan cheese and simmer again until liquid has been absorbed. Stir frequently.
- Serve chicken tenders and mushrooms over the risotto. Garnish with parsley (dried or fresh)
- Prep Time: 1 hour
- Cook Time: 1 hour
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