Ingredients
- 4 skinless boneless chicken breasts
- 1 1/2 t salt, divided
- 1/4 cup all purpose flour
- 1/4 t pepper
- 1/2 cup milk
- 1 cup Italian seasoned bread crumbs
- Olive oil
- 1 garlic clove, minced
- 12 fresh mushrooms, sliced
- 4 green onions, chopped
- 3 T chopped fresh parsley
- 2 T capers
- 1/2 cup chicken broth
- 1/2 cup Marsala or white wine
- 2 T lemon juice
- 2 lemons, sliced
- Hot cooked spaghetts
- Tomato pasta sauce
Preparation
Step 1
Place chicken breasts between 2 sheets of heavy duty plastic wrap. Flatten to 1/2 inch thickness using meat mallet or rolling pin.
Sprinkle chicken evenly with 1/2 t salt.
Combine flour, 1/2 t salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.
Dip chicken in milk.
Dredge in breadcrumbs.
Pour olive oil to a depth of 1/4 inch in a large skillet.
Fry chicken in batches over med heat 5-6 minutes on each side.
Remove from skillet and drain on paper towels, reserving 2 T drippings in pan.
Saute garlic in hot drippings for 20 seconds.
Add mushrooms and saute 3 minutes or until lightly browned.
Add green onions, parsley, and capers. Saute 1 minute.
Stir in chicken broth and next 3 ingredients and remaining 1/2 t salt.
Bring to a boil over med high heat and cook, stirring constantly, 2 minutes or until slightly thickened.
Serve mushroom sauce over chicken.
Serve with spaghetti topped with tomato sauce if desired.
Serves 4