Chicken Mushroom Piccata

This is one of those times that I returned home to a wonderful smelling house. SO was cooking up a storm, and it smelled great. We have two ways of cooking these days. Either SO comes up with an idea and I execute it, riffing on the idea as see fit; or SO will start the cooking and I will complete the final steps, finishing up whatever needs to be done, including garnishes and serving.

Chicken Mushroom Piccata with Egg Noodles

This was the latter. It turns out to be a simple but tasty dish with chicken, lemon, and capers, with a mushroom sauce served over egg noodles.  Very yummy and good for leftovers. I harp on a bit about left overs, but they make great lunches for work. I don't like spending $10 or more every day on a fast food lunch. Anyway, this dinner was a hit, would definitely do this again. We always have lemons and capers in the house, usually mushrooms, and chicken we get in these large boxes from the butcher, 2 gigantic breasts per bag individually wrapped and frozen. Then some sort of pasta or rice, and voila.

Next Time: more sauce, more mushrooms

Me: 9/10
SO: 9/10
SSO: 7/10

Chicken Mushroom Piccata
Ingredients
This will feed 4 people

• 400g of broad egg noodles
• 2 to 4 boneless skinless chicken breasts, depending on size. Could also use thighs.
• Around 1/3 cup flour
• juice from 1 lemon
• 2 or 3 Tb of capers
• oil for cooking
• salt & pepper for seasoning
• 1 cup chicken stock
• 2 cups sliced mushrooms
• handful of roughly chopped fresh parsley

Method

1. Heat a large pot of well salted water for cooking the pasta.
2. Either butterfly the chicken, or pound a little thinner. Cut in half, or even strips or cubes depending on how you want to serve it.
3. Put the flour in a dish (or even a bag, a-la-shake and bake) with lots of salt & pepper. Dredge or shake the chicken in the flour.
4. Heat some oil in a large pan, and brown the chicken. Work in batches if you have to. Remove to a plate with paper towels. 
5. Add the lemon juice, capers, stock, and mushrooms to the pan and scrape up the browned bits. Return the chicken to the pan, and simmer with a lid on for 10 or 15 minutes. 
6. While the chicken is simmering, cook the pasta according to directions on the package.
7. Serve the chicken over the noodles, pouring some of the delicious sauce over the whole thing, garnishing with some fresh parsley.