Chicken-mushroom Piccata

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 pinch cayenne pepper (optional)
• 1 large egg
• 2 tablespoons milk
• 6 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon butter (can use more if needed)
• 1/2 lb fresh mushrooms, sliced
• 1 small onion, chopped (about 1/2 cup)
• 2 large garlic cloves, minced (can use more)
• 1 cup chicken broth
• 1/2 cup dry wine
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 -2 tablespoon chopped fresh parsley (optional)

Recipe

• 1 in a shallow dish combine the flour with salt, paprika, garlic powder and cayenne.
• 2 in another shallow dish whisk the egg with 2 tablespoons milk.
• 3 dip the chicken breasts firstly in egg (allowing excess to drip off) then coat into the flour mixture, pressing down with hands to ahear the coating firmly to the chicken.
• 4 place all the coated chicken breasts onto a plate/s.
• 5 in a large skillet heat oil with butter over medium-high heat.
• 6 add in chicken pieces and fry on both sides until golden brown (the chicken does not have to be cooked through completely) remove to a plate then cover loosley with foil to keep warm.
• 7 add in mushrooms and onions saute for about 4 minutes.
• 8 add in garlic and saute for 2 minutes.
• 9 in a medium bowl combine the chicken broth with wine, lemon juice and cornstarch; add to the skillet, bring to a simmer stirring.
• 10 return the browned chicken pieces back to the skillet then gently turn to coat in the broth mixture.
• 11 simmer over medium-low heat uncovered for about 25-30 minutes or until the chicken is cooked through.
• 12 sprinkle with parsley then serve.