Luby's Lemon Chicken Piccata, Copycat

8
Servings
2h
Prep Time
60m
Cook Time
3h
Ready In


"This looks amazing it's a dinner party dish would be easier to go to luby's lol"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (496 g)
  • Calories 749.7
  • Total Fat - 42.8 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 195.8 mg
  • Sodium - 2286.3 mg
  • Total Carbohydrate - 31.8 g
  • Dietary Fiber - 8.6 g
  • Sugars - 8.2 g
  • Protein - 58.5 g
  • Calcium - 174.4 mg
  • Iron - 4.5 mg
  • Vitamin C - 32.6 mg
  • Thiamin - 0.3 mg

Step 1

Place a large piece of plastic wrap over a cutting board.

Step 2

Lay chicken breasts down on plastic wrap, separating them by 2 inches.

Step 3

Cover completely with another piece of wrap. Using a meat mallet, pound each breast until 1/4-inch thick.

Step 4

Refrigerate until ready for breading.

Step 5

Wet chicken breasts

Step 6

Place the breadcrumbs in a shallow bowl and dredge each chicken breast, pressing down firmly to coat both sides.

Step 7

Refrigerate until ready to cook.

Step 8

In a large mixing bowl,

Step 9

Toss together the mushrooms, olive oil, and chopped garlic.

Step 10

Place mushroom mixture in a large skillet and sauté 3 minutes on medium high heat without stirring.

Step 11

Gather mushrooms into center of skillet and add wine and lemon juice.

Step 12

Mix well. Let simmer an additional 3 minutes.

Step 13

Stir occasionally.

Step 14

When liquids have reduced by half, remove from heat and let cool.

Step 15

In a bowl, toss seasoned mushrooms with parsley, artichoke hearts, salt and pepper.

Step 16

Refrigerate.

Step 17

In a large skillet over medium heat, add 2 tablespoons each of olive oil and butter.

Step 18

Place breaded chicken breasts two or three at a time in pan and cook 2 to 3 minutes on each side or until nicely browned and crisp.

Step 19

Remove and place on a serving platter.

Step 20

Drain excess oil from skillet.

Step 21

Add artichoke-mushroom mixture and capers to skillet over medium heat, tossing well to warm.

Step 22

Top chicken with warm artichoke-mushroom mixture, Lemon Garlic Sauce, and 1 tablespoon of fresh parsley. (Serves 8.)

Step 23

Lemon sauce:

Step 24

Place cream of chicken soup and minced garlic in a medium saucepan and bring to a simmer (about 2 minutes).

Step 25

Whisk in white wine and lemon juice.

Step 26

Continue to simmer for about 5 minutes.

Step 27

Add heavy cream and lemon zest and bring back to a simmer.

Step 28

Remove from stove and whisk in butter. (Makes 3 cups.)

Tips & Variations


No special items needed.

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