Shelly's Recipe

VINEYARD CHICKEN PICCATA

Category: Chicken

1 1/4 cup flour
1/2 teaspoon poultry seasoning
1/2 teaspoon seasoned salt
1 teaspoon chicken bouillon, ground fine with small coffee grinder, or substitute 1 teaspoon salt
2 teaspoons pepper
1/4 cup olive or canola oil, divided
1 pound sliced mushrooms
1/4 cup salted butter
2 1/2 pounds chicken tenders
2 3/4 cups white wine
3 1/2 ounces capers, drained
2 small lemons, sliced
Parsley (optional)

Combine all seasonings with flour and place in plastic bag.

Measure 2 tablespoons olive oil in large skillet and cook mushrooms until partially cooked. Remove from skillet and place in small strainer to drain.

Place 2 to 3 chicken tenders in flour mixture to coat. Place remaining oil and butter in skillet and brown chicken.

Pour in wine and mushrooms and bring to boil. Reduce heat; simmer uncovered for 12 to 15 minutes or until chicken juices run clear and wine has reduced. If wine cooks away too rapidly and dish lacks moisture, add more wine. In final 1 to 2 minutes of cooking, place sliced lemons on top of chicken tenders and add capers. Garnish with parsley, if desired. Serve while hot. Makes 6 servings.