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Mushroom Chicken Piccata

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“This is a restaurant-quality dish that is worth making! Cooking time includes browning the chicken and sautéing vegetables.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
  2. In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
  3. In another shallow bowl mix together the eggs with milk.
  4. Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
  5. 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.
  6. To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
  7. Add in onion and garlic and sauté for about 3 minutes.
  8. Add the browned chicken back to the skillet.
  9. Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
  10. Reduce the heat to medium-low and simmer for about 25 minutes.
  11. Sprinkle with a little Parmesan cheese if desired and fresh parsley.
  12. Delicious!

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