Quick and Easy: Chicken Piccata with Rice

Chicago Tribune

Veal piccata is a favorite restaurant dish. But you might think twice about making the dish at home: Veal is expensive.

With some leftover chicken, mushrooms and a lemon, you can turn out a version of piccata that is quite acceptable.

Served over rice with a salad on the side, this filling meal can be prepared in just 30 minutes.

• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 1 tablespoon flour
• Zest and juice of 1 small lemon
• 1 can (14 1/2 ounces) chicken broth
• 2 cups cooked chicken pieces
• 2 tablespoons capers, chopped
• Salt and pepper to taste
• 2 tablespoons whipping cream, optional

Heat butter in large skillet. Add mushrooms; cook over high heat, stirring, until lightly browned, about 5 minutes.

Sprinkle with flour. Cook, stirring, for 1 minute.

Stir in lemon zest and juice, scraping up browned bits.

Stir in broth, chicken, capers, salt and pepper to taste.

Reduce heat; simmer 5 minutes. Stir in cream.

Serve with steamed rice.

4 servings

Nutrition information per serving: 485 calories, 18 percent of calories from fat, 10 g fat, 4.6 g saturated fat, 75 mg cholesterol, 66 g carbohydrates, 32 g protein, 860 mg sodium, 2.2 g fiber