Lemon Chicken Piccata


8 chicken cutlets, pounded thin
Flour for dredging
1 (8 ounce) package, sliced mushrooms
½ cup white wine
¼ cup lemon juice
Oil for frying

Place oil in large frying pan and turn flame on high. Dredge chicken in flour and add to pan. Sauté until lightly browned, 5 to 7 minutes per side. Remove to baking pan. Sauté mushrooms in the same oil until soft. Add the wine and lemon juice and simmer for about 10 minutes. Pour over chicken in the pan. If not serving immediately, can be reheated, covered, in a 350 degree oven.

One thought on “Lemon Chicken Piccata

  1. Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.