Chicken Piccata with Mushrooms (No Stock)

Tripolizza EVOO • Tobias Garlic Salt • Salted Butter • White Wine • Capers + Brine

Yield: 4 cutlets (Serves 4)
Time: 25–30 minutes

Master Formula – Ingredients

  • 2 large chicken breasts, sliced into 4 thin cutlets
  • ½ cup all-purpose flour (light dredge)
  • Tobias Garlic Salt (replaces salt & pepper)
  • Salted butter (primary cooking fat)
  • Tripolizza EVOO (a few squirts as needed)
  • 8–10 oz mushrooms, sliced
  • 1 large shallot, minced (or fine onion substitute)
  • 3–4 cloves garlic, minced
  • ½ cup dry white wine
  • 3 tbsp capers + 2–3 tbsp caper brine
  • 1 lemon (fresh juice to finish)
  • 1 lemon, thinly sliced (for garnish)
  • Fresh chopped parsley
Chicken Piccata with Mushrooms (No Stock)

Method

1. Sauté lemon slices in 1 tbsp salted butter + Tripolizza EVOO (30–45 sec per side). Remove
and reserve.
2. Season chicken with Tobias Garlic Salt. Lightly dredge in flour.
3. Sear chicken in salted butter + EVOO, 2–3 minutes per side. Remove and keep warm.
4. Sauté mushrooms in butter until browned. Add shallots, then garlic.
5. Deglaze with white wine. Reduce by 1–2 minutes.
6. Add capers + caper brine. Simmer briefly.
7. Lower the heat and swirl in 1–2 tbsp salted butter to emulsify.
8. Return chicken to the pan briefly. Finish with fresh lemon juice off the heat.
9. Plate, spoon mushrooms and sauce over top, garnish with sautéed lemon slices and parsley.

Chef Notes:

• No chicken stock is used — sauce body comes from wine reduction and butter emulsion.
• Caper brine provides salinity — layer Tobias Garlic Salt lightly.
• Finish with lemon juice off heat to keep brightness clean and sharp.
• If sauce tightens, loosen with a splash of warm wine.

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• Bananas Foster – Fold in mashed ripe banana; finish with brown butter bananas
• Whole Grain Brunch – Replace ½ cup flour with spelt or white whole wheat; rest batter 20 minutes

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© Day of the Dead Food Products • Crafted by Chef George • Cook with intent.