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Mushroom Chicken Piccata

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Ingredients

  • 1/2 C FLOUR
  • 1 t SALT
  • 1/2 t PAPRIKA
  • 1 EGG
  • 2 T MILK
  • 6 BONELESS SKINLESS CHICKEN BREASTS
  • 4 T BUTTER
  • 1/2 POUND FRESH MUSHROOMS SLICED
  • 1/4 C CHOPPED ONION
  • 1 C CHICKEN BROTH
  • 1/2 C WHITE WINE
  • 2 T LEMON JUICE
  • 1 T CORNSTARCH
  • 1 T CHOPPED FRESH PARSLEY, FOR GARNISH

Details

Preparation time 10mins

Preparation

Step 1

IN A SHALLOW DISH, MIX FLOUR, SALT AND PAPRIKA. IN ANOTHER DISH MIX EGG AND MILK. DIP CHICKEN IN EGG, THEN IN FLOUR.

IN LARGE SKILLET, HEAT BUTTER OVER MEDIUM HEAT. SAUTE CHICKEN PIECES UNTIL GOLDEN BROWN. ADD MUSHROOMS AND ONION AND SAUTE FOR 3-5 MINUTES.

IN MEDIUM BOWL, COMBINE BROTH, WINE, LEMON JUICE AND CORNSTARCH. MIX TOGETHER AND POUR OVER CHICKEN AND MUSHROOMS. REDUCE HEAT AND LET CHICKEN SIMMER FOR 25 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH AND JUICES RUN CLEAR. SPRINKLE WITH PARSLEY AND SERVE.

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