Fudgy’s Chicken Piccata
This is a recipe that I really like and it is close to the original but not exact and very easy
4 thin chicken scallopini
1 package of shitake or sliced button mushrooms
Jar of capers
1 lemon
Harvey’s Bristol Crème Sherry
1 ½ cups chicken stock
Olive oil
1 ½ cups of Flour
½ stick unsalted butter
Oven ready pan with a lid
Preheat oven to 200 degrees * on a plate (I use paper) put the flour * season the chicken with salt and pepper * dredge the chicken in the flour for a light coating * set aside and retain the flour * put olive oil in the pan – just enough to cover the bottom * bring pan up to a med low temperature and lay the chicken into the pan * lightly brown on each side * removed and place on a plate * increase the heat to medium – add the butter and as it melts, put the mushrooms into the pan and dust with salt * add a small amount of the chicken stock to deglaze * cook the mushrooms for about 5 minutes * take 3 to 4 tablespoons of the flour and dust the mushrooms * stir to incorporate into the mushroom mixture * deglaze with the sherry and continue to stir * add the chicken stock and stir * add back the chicken and 3 tablespoons of capers * cover with the lid and place into oven * leave for at least 1 hour * to serve , remove from oven and squeeze juice from 1 fresh lemon over the dish * place the medallions onto a plate and then spoon the sauce and capers over the chicken * NOTE: Knorr has a 4 Cheese Risotto that is perfect with this dish