Mushroom Chicken Piccata

Ingredients

• 3/4 cup flour
• 1 1/2 teaspoons seasoning salt (or use 1 teaspoon white salt)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon)
• 1/2 teaspoon fresh ground black pepper
• 2 large eggs, beaten
• 4 tablespoons milk
• 6-7 chicken breasts
• 2 tablespoons butter
• 1 tablespoon oil
• 1/2 lb fresh mushrooms, sliced (can use a little more)
• 1 small onion, chopped
• 1 tablespoon fresh minced garlic (optional)
• 1 cup canned chicken broth
• 1/2 cup white wine
• 2-3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• grated parmesan cheese (optional)
• 2-4 tablespoons chopped fresh parsley

Directions

1. 1

   In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.

2. 2

   In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.

3. 3

   In another shallow bowl mix together the eggs with milk.

4. 4

   Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.

5. 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. 6

   To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.

7. 7

   Add in onion and garlic and sauté for about 3 minutes.

8. 8

   Add the browned chicken back to the skillet.

9. 9

   Add in the wine/cornstarch mixture; bring to a simmer over medium heat.

10. 10

    Reduce the heat to medium-low and simmer for about 25 minutes.

11. 11

    Sprinkle with a little Parmesan cheese if desired and fresh parsley.

12. 12

    Delicious!