Chicken Piccata with Sauteed Mushrooms

The classic Chicken Piccata gets a delicious twist in this version.

I've been playing with leftovers and little bits of this and that I find in my fridge to make creative dinners during my time off due to the recent heavy snow which gave me several days off to play house husband. This easy and quick main came out beautiful and yummy!
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Chicken Piccata with Sauteed Mushrooms


2--boneless, skinless chicken breasts
1--gallon ziplock bag
1 egg
1/2 c flour
1 T salt
1 t black pepper


1/2 lemon, juiced
1--lime, cut and juiced
1--juice from mandarin orange
1 c--sliced mushrooms
1/2 sliced red onion
2 T--capers
3 T--olive oil

Place the chicken breasts in the ziplock along with the flour, egg and salt and pepper. Shake the bag and squeeze the ingredients until well blended.

Meanwhile, slice onions and mushrooms. Heat a pan adding olive oil. When hot, place the chicken breasts into the pan (shake off excess coating in the bag) and brown each side. Add mushrooms and onions and saute as the chicken finishes. When the mushrooms and onions are caramelized add in the capers and the juice from the lime and lemon. Toss in the lemon and 1/2 a lime. Add in orange juice. Let the juices meld with the chicken.

Remove the chicken from the pan and spoon out the vegetable mixture over the chicken. Toss the lemon and lime halves. Serve over rice, pasta or salad greens.

Bon apetit!