This recipe is similar to chicken piccata. I used boneless chicken thighs which I pounded down.
For 4 Servings.
4 large thighs, skinned and pounded down thinly.
1 package (8 oz) fresh Shittake mushrooms (rinsed and dried, sliced thinly.
3 Garlic cloves, minced
1 tablespoon capers
Juice from 1 small lemon or lime
1/2 cup flour, seasoned with salt and pepper.
1/4 cup extra virgin olive oil
2 tablespoons butter
Heat a large skillet, preferably cast iron and add the oil and butter. When the butter is completely melted down, place your four thighs (which have been lightly coated with the seasoned flour) side by side and brown each side golden brown over medium high heat.
When the chicken is ready, place in a serving dish. In the remaining olive oil butter in pan, add the minced garlic and fry until golden brown. Add the sliced mushrooms saute until mushrooms brown on both sides. Add the lemon juice, saute and add the capers. Season to taste. If the sauce is too sour, add 1/4 cup of water or enough water to taste lemony but not too sour. Return chicken thighs to the sauce.
Serve with white rice and salad. Today I served a simple Manoa lettuce salad with homemade oil and vinegar dressing. The lettuce was from my friend's garden.
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