This is NOT your Mom's Chicken Piccata!

I was in the grocery store tonight and was thinking..."Let's put a twist on piccata but keep all the flavors there"...Sooooo I found that cremini mushrooms and boneless chicken thighs were on sale and I had to include them.

So here's my version of piccata:

bunch of fresh parsley
1 bunch of green onions
about 15 cremini mushrooms
4 boneless chicken thighs, washed and trimmed
fresh garlic, chopped
one branch of fresh sage leaves, ~8 leaves
butter, about 3 tbsp
flour, seasoned with salt and pepper and a touch of chili powder
2 tbsp olive oil (I use grape seed oil--you can get it hotter without smoking but OO will work just fine)
1 medium lemon
1 tsp of lemon zest from the bottom half of lemon
2 very thin slices of parma (left over from another recipe I'll post tonight as well LOL)
1 tsp of capers with juice
about 3/4 cup of whipping cream
about 2 cups of chardonnay

This recipe is really easy so here's how I played it:

In a nonstick skillet, heat oil to medium high heat but not smoking. IN a gallon size ziplock (no clean up!) add the seasoned flour and coat each chicken piece (you don't have to use thighs think ON SALE!) and cover well shaking off any extra flour. Add the chicken, in batches if you have to and just a touch of butter, maybe a tsp. Saute the chicken until golden on both sides. Remove from pan and turn heat to medium. The chicken should be done, but don't worry it's going back in with the sauce to simmer and will finish there.

To the hot pan add the white wine, scraping the bits of browned meat juices and oil to mix. Add the mushrooms, garlic, capers, zest and the juice from 1/2 the lemon. Turn heat to low and simmer until reduced by half---10-15 minutes. TASTE IT!!! If you like more lemon, add it! I added another slice of juice, the lemon was there but not overpowering. YUM

When it's reduced, add the sage, parsley, cream, and parma. Mix. Remove from heat, add the cream and stir. Slowly bring back to a simmer, add the chicken but don't cover it leave the outside browned uncovered. Simmer 5 minutes

I served it over wheat pasta al dente with the sauce mushroom mixture over the pasta and the chicken just leaning up against the pasta. Garnish with chopped green onions and just a touch of freshly grated parmesan reggiano. I've found that the longer this sauce sits on low heat or reheated, the better it gets.

I hope you like it! Remember, don't follow a recipe verbatim, eat what you like. If you don't care for the mushrooms or cream, use asparagus (for example or whatever!) or vegetable broth instead of cream. Eat what you like.