Mushroom Chicken Piccata

READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
  • In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
  • In another shallow bowl mix together the eggs with milk.
  • Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
  • In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
  • To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
  • Add in onion and garlic and sauté for about 3 minutes.
  • Add the browned chicken back to the skillet.
  • Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
  • Reduce the heat to medium-low and simmer for about 25 minutes.
  • Sprinkle with a little Parmesan cheese if desired and fresh parsley.
  • Delicious!
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