Grill or broil chicken breasts. Season with salt and pepper to taste.
Meanwhile, combine water, lemon juice, and chicken base in a
saucepan. Bring to a boil.
Melt butter in a skillet; whisk in flour to make a roux. Cook,
stirring constantly, until smooth. Whisk roux slowly into boiling
mixture, whisking until well blended. Add wine. Stir in sliced
mushrooms. Place chicken on serving plate. Top with sauce and
mushrooms.
Originally Submitted
1/10/2011
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