EAT

JACKIE'S KITCHEN

Lemon Chicken Piccata with Mushrooms

A light yet comforting classic, finished with zesty lemon and savory mushrooms.

By Jackie Sherr

@jacqlynsherr

June 08, 2026

By Jackie Sherr

Ingredients

1/2

cup all-purpose flour
1/2

teaspoon + 1/4 teaspoon kosher salt, divided use
3/8

teaspoon fresh ground black pepper, divided use
1/4

cup Parmesan cheese, finely grated
1

teaspoon garlic powder
3-4

boneless skinless chicken breasts 6 ounces each, about 1 ½ lbs
4

tablespoons butter, divided use
2

tablespoons olive oil, divided use
1

medium shallot, finely chopped (2 to 3 tablespoons)
3

large garlic cloves, minced
8

ounces fresh cremini/baby bella mushrooms, sliced
1/4

cup dry Gratsi White Wine
1/2

cup chicken broth or stock
2-3

tablespoons lemon juice, freshly squeezed
1/2

teaspoon low-sodium soy sauce
3

tablespoons capers, drained
Cooked butter pasta noodles or mashed potatoes, for serving

Instructions

TOTAL TIME

40 minutes

4 servings

Some recipes earn a permanent spot in the dinner rotation. This chicken piccata brings together bright lemon, Gratsi White Wine, and savory mushrooms for a dish that feels a little special without asking for much in return.

Raw chicken breasts on a wooden cutting board with lemons, shallots, garlic, wine glasses, salt, peppercorns, olive oil, and flowers on a kitchen counter lit by warm lamps.

Raw chicken breasts, lemons, garlic, shallot, capers, grated cheese, flour, and a glass of white wine are arranged on a cutting board in a cozy kitchen with warm lighting, flowers, and kitchen utensils in the background.

STEP 1

Combine the flour, Parmesan cheese, garlic powder, salt, and pepper on a large plate. Set aside. If needed, pound the chicken breasts to an even thickness. Pat chicken dry with a paper towel and dredge each side in the flour mixture. Shake off any excess flour. Set aside.

Two plates on a countertop: one with a pile of seasoned flour, the other with three raw chicken cutlets coated lightly in flour, with some flour spilled onto the counter.

A woman stands in a kitchen, coating food in flour on a counter. She wears a white shirt and striped apron, and there are lemons, a glass of wine, and kitchen utensils nearby. Shelves and framed art decorate the background.

STEP 2

In a large skillet over medium-high heat, heat 1 tablespoon butter and 1 tablespoon oil. When butter is melted and foaming subsides, place floured breasts in the pan in one layer and sauté until golden brown, around 2-3 minutes per side. Transfer to a plate; do not clean the skillet.

STEP 3

Three breaded chicken breasts cook in a frying pan on a stove. Nearby, a teapot sits on another burner, and a cutting board holds chopped shallots, mushrooms, lemon, garlic, and cheese. Kitchen utensils and a wine glass are in the background.

Three breaded chicken cutlets cook in a pan on a stove. Nearby are a teapot, utensils, a glass of white wine, a cutting board with chopped vegetables, mushrooms, lemon, cheese, and a jar of capers.

STEP 4

In the same skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon oil. When butter is melted and foaming subsides, add shallot and sauté until soft, around 2 minutes. Add garlic and cook for 30 seconds more, then add mushrooms and cook without stirring too much, until golden brown, 5-7 minutes. Season with 1/8 teaspoon salt after they’ve started turning brown (around 3-4 minutes).

A woman wearing an apron chops onions and garlic on a cutting board in a kitchen. Nearby are raw, flour-coated chicken breasts, mushrooms, a glass of white wine, and a lit candle.

Sliced mushrooms and diced onions are being sautéed in a stainless steel pan on a stovetop, with some oil and seasonings visible. A patterned teapot and wooden cutting board are nearby.

STEP 5

Stir in Gratsi White Wine, bring to a boil then immediately reduce to a simmer for 1-2 minutes, stirring and scraping any browned bits off the bottom of the pan. Stir in chicken broth and simmer for an additional 2-3 minutes. Stir in 2 tablespoons lemon juice, soy sauce, and capers. Nestle the chicken breasts in the sauce and add any chicken juices that have accumulated on the plate. Simmer gently for approximately 5-7 minutes or until the chicken reaches 165 degrees F in the thickest portion of the breast.

A hand pours white wine labeled GRAPE into a pan of sautéing mushrooms on a stove. Kitchen utensils, a teapot, and cutting board with food ingredients are visible in a cozy, warmly lit kitchen.

Chicken breasts with mushrooms cook in a sauté pan on a stove. A glass of white wine, kitchen utensils, olive oil, and herbs are nearby, creating a cozy, homey kitchen scene.

STEP 6

Transfer chicken to a plate and cover with foil to keep warm. Remove sauce from heat and stir in 1 tablespoon butter. Taste and adjust seasonings as needed (additional lemon juice, more salt or pepper, more soy sauce).

STEP 7

To serve, place chicken atop cooked buttered pasta noodles or mashed potatoes. Spoon sauce on top of chicken. Garnish with parsley.

A bowl of pasta topped with two pieces of chicken and sautéed mushrooms sits on a white counter beside a glass of white wine, a lemon, a small jar of capers, a GRATS! sign, and a vase of white flowers.

A bowl of pappardelle pasta topped with two pieces of chicken and sautéed mushrooms sits on a white counter next to a glass of white wine, a lemon, a small jar, and a vase of white flowers. A GRATSI sign is in the background.

The market

Red Wine

$39

White Wine

$39

Rosé Wine

$39