This recipe is an experiment in can I do it not should I do it. I had never done Picatta with lamb or mushrooms so to A to Z Meats I went. The had Canadian lamb which is a larger animal than New Zealand lamb and was very tender. So all the base flavors of Picatta, the lemon, the wine, the herbs and the capers. The best part is the chicken, the lamb and the mushrooms each react to those flavors differently. I hop you like it.

1 pound thin cut chicken breast
1 pound lamb chops deboned and pounded thin
1 pound trumpet mushrooms cut to 1/4 inch thin
1 pound flour
1 tablespoons Italian herbs
1 teaspoon Old Bay seasoning
1 teaspoon black pepper
1/2 cup lemon juice
1 lemon sliced thin
1/2 cup white wine
1 8 ounce jar capers

Butter and oil for cooking.

In a pie pan add flour, Old Bay, Italian herbs, and pepper and mix.

Heat skillet to medium.

Wet mushrooms and dip in flour mixture.

Add butter and oil to pan then add mushrooms.

Brown on sides.

Remove to a paper towel.

Dip lamb in breading and add to pan.

Brown on both sides.

Remove to paper towel.

Check butter and oil levels add if ne

Dip chicken in breading and add to pan.

Brown on both sides and cook thru it’s chicken.

Remove to paper towel.

In the skillet add white wine and deglaze all the brown bits at the bottom.

Add lemon juice and lemon slices.

Add mushrooms, chicken, and lamb to pan.

Cook until sauce thickens.

Add capers cook for 1 minute.

Serve