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This is an easy weeknight chicken dish. I usually make a double batch so I can take the leftovers to work for lunch. I add a little extra chicken stock and let it simmer a little longer to thicken it up because the gravy is good over rice.
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
- 1 egg
- 2 tablespoons milk
- 2 boneless skinless chicken breasts (butterfly to make 4 thin pieces)
- 4 tablespoons butter
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup chopped onion
- 1 -2 cup chicken broth (I make this from Better than Bouillon)
- 1⁄2 cup white wine (to taste)
- 2 tablespoons lemon juice (to taste)
- 1 -1 1⁄2 tablespoon cornstarch
- 2 tablespoons capers (optional)
- 1 tablespoon chopped fresh parsley, for garnish
- 4 cups cooked rice (I prefer Botan Calrose)
- In a shallow bowl, whisk together flour, paprika and salt. In a separate bowl, whisk egg and milk. Coat chicken in egg mixture then in the flour mixture. In a dutch oven or deep saute, heat butter over medium heat and saute chicken pieces until golden brown (chicken will only be partially cooked). Remove chicken and set aside. In the same pan, add mushrooms and onion and cook approximately 5 minutes. Return the chicken to the pan.
- In a bowl, combine chicken broth, lemon juice, wine and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked and the gravy is thickened. Sprinkle with parsley and serve over rice.