Tuscan Chicken with Mushrooms and Almonds

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb white mushrooms, thinly sliced

  • 4

    boneless, skinless, chicken breasts, butterflied or pounded

  • salt and pepper

  • flour for dredging

  • 4

    Tablespoons butter

  • 4

    Tablespoons oil

  • 1

    small onion, thinly sliced

  • 4

    garlic cloves, minced

  • 1

    small red pepper, julienned

  • juice of 1 lemon plus zest

  • 2

    Tablespoons white wine

  • 1/2

    Cup chickn stock

  • 2

    Tablespoons cold butter

  • 1/3

    Cup italian parsley, chopped

  • 3

    Tablespoons capers

  • 1/2

    Cup sliced almonds

Directions

Place scant amount of olive oil in med saucepan over med-high heat. Add mushrooms and saute until all liquid has been absorbed. Set aside. Season chicken with salt and pepper and dredge lightly in flour. Heat skillet on medium and add the butter and oil. Brown chicken on each side and set aside. Stir onion and garlic into hot pan and cook for approx. 1 minute. Add mushrooms and red pepper and cook for additional minute. Pour lemon juice, zest, wine, and stock into pan. Bring to a boil and reduce stirring 2-3 min. Season with salt and pepper to taste. Add chicken back to the pan and simmer gently for 2-3 minutes. Internal temp at 165 degrees. Removed chicken to warmed serving platter and stir 2 Tablespoons of butter into the sauce to silken. Stir in parsley and capers and pour over chicken. Garnish with almonds.

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