Tuesday, July 27, 2010

Mom's Mushroom and Chardonnay Chicken (AKA "Second Date Chicken")

This is the first of many recipes I have "borrowed" (stolen? pilfered? inherited? Yes, let's go with "inherited") from my Mom, the best home cook ever. She has an affinity for certain ingredients; namely boneless skinless chicken breasts, pesto, garlic salt, pastas and rice of all sorts, and pine nuts. She's strange. I'm also strange. But that's neither here nor there. Anyhoo, this recipe is a riff on a basic chicken piccata, and is deceptively easy.  I made this dish for Mike on our second date, and now we're married. I'm not making any promises, ladies! Just sayin', is all. ;)

The ingredients...don't mind the bottled lemon juice and pre-chopped garlic. Yes, Anthony Bourdain would probably sneer, but whatever, I'm all about saving time people! The chicken is missing but um, let's be honest - raw chicken kinda looks grody.
Heat the oil, and carefully place the breaded chicken breasts in the pan.
Once they start getting brown, flip them.

Let them brown up on the other side...
...then remove to a plate.
Drain the oil. Don't worry if there is still some nasty breading bits in there - it adds flavor!

Pour in the lemon juice and wine (don't freak out if it steams and bubbles like crazy), add the mushrooms and garlic. Taste the sauce - it may need a little salt.
Place the chicken in top, add the capers, and simmer covered over low heat until mushrooms are cooked.

Mom's Mushroom and Chardonnay Chicken

2-3 boneless skinless chicken breasts
3/4 cup flour
3/4 cup Italian seasoned bread crumbs
1 teaspoon garlic salt
1 teaspoon pepper
3/4 cup white wine, preferably Chardonnay
1/4 cup lemon juice
2 cups sliced mushrooms
1 teaspoon minced garlic
2 tablespoons capers, drained

Cut chicken breasts in half, lengthwise, to end up with double the amount of chicken breast pieces (this is easier to do if chicken is semi-frozen). Chicken should be 1/2" thick - if needed, cover with plastic wrap and pound with a rolling pin or mallet to make chicken breasts thinner.

In a large skillet, add 1/4" of oil and heat on medium high. Mix dry ingredients in a large bowl. Toss dry ingredients with chicken breasts until well coated. Add chicken and pan fry until golden brown.

Drain the oil, add the wine, lemon juice, mushrooms, and garlic. Simmer on low heat, covered, until mushrooms are cooked. Garnish with capers.

Note: I like to serve with either steamed broccoli or asparagus, and chicken flavored Rice a Roni. That's right, I said Rice a Roni - it's the San Francisco treat! Besides - here's a tip - add an extra 1/2 cup of regular uncooked long grain rice, and an extra cup of water to the Rice a Roni. Cook as directed and pretend it's your own rice creation.


  1. Yummers! I hope it's just as delish sans capers, because they give me the willies.

  2. haha it is, I promise! Capers taste like intense olives, and I love me some olives.