Amy's Easy Chicken Mushroom Piccata
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 118.29 ml all-purpose flour
- 4.92 ml salt
- 2.46 ml paprika
- 1 egg
- 29.58 ml milk
- 2 boneless skinless chicken breasts (butterfly to make 4 thin pieces)
- 59.16 ml butter
- 226.79 g fresh mushrooms, sliced
- 118.29 ml chopped onion
- 236.59-473.18 ml chicken broth (I make this from Better than Bouillon)
- 118.29 ml white wine (to taste)
- 29.58 ml lemon juice (to taste)
- 14.79-22.18 ml cornstarch
- 29.58 ml capers (optional)
- 14.79 ml chopped fresh parsley, for garnish
- 946.36 ml cooked rice (I prefer Botan Calrose)
directions
- 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.
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