Satisfying, quick and easy, this briny-buttery-lemony-rich chicken recipe is a take on the classic dish Chicken Piccata but made a bit softer and less tangy with the addition of umami-rich shitake mushrooms and chicken stock instead of water. Serve over egg noodles or bow-tie pasta; a side vegetable or a green salad completes the meal.

Serves 4

Ingredients:

2 large skinless, boneless chicken breasts
3 ½ oz. shiitake mushrooms, stemmed and sliced
Kosher salt
black pepper
½ cup all-purpose flour
4 Tbsp. extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
⅓ cup dry white wine
½ cup chicken broth
1 teaspoon lemon zest (no bitter white pith)
1 Tbsp. drained capers, coarsely chopped
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice (or more to taste)
Chopped parsley and lemon wedges (for serving)

Preparation:

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt and pepper.
Place flour in a medium shallow bowl. Working one at a time, place cutlets in a bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate and tent with aluminum foil.
Add the shitake mushrooms and a tablespoon of oil to the skillet and cook over medium-high heat until the mushrooms release their water and begin to brown. Transfer to the same plate with the browned chicken.
Add the remaining 1 tablespoon of oil and sliced garlic to the skillet and cook, reducing the heat and stirring often until golden brown, keeping the garlic from scorching and becoming bitter. (about 2 minutes)
Add wine, lemon zest, and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of the skillet, until liquid is almost completely evaporated. (about 3 minutes)
Add ½ cup chicken broth followed by the butter. Stir or swirl the pan vigorously while the butter melts to help it form an emulsion with the chicken stock. (about 1 minute)
Return chicken and mushrooms to the skillet with the sauce and simmer for about 2-3 minutes until chicken is cooked through and sauce is thick enough to coat a spoon. Remove from heat and stir lemon juice into the sauce; season with salt starting with ¼ teaspoon and adding more to your taste. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

*Note: choose a medium bodied white wine that is not too minerally and acidic. A soft white wine from the Loire Valley, a Viognier, or a lighter style Chardonnay that is not too full bodied and oaky will pair well with this dish.

Adapted from a recipe by Chris Morocco @ https://www.bonappetit.com/recipe/chicken-piccata-2

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