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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a restaurant-quality dish that may easily be made at home -I have omitted capers from the ingredient list I also like to add them in - you will need a large skillet for this Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon paprika |
1/4 teaspoon garlic powder |
1 pinch cayenne pepper (optional) |
1 large egg |
2 tablespoons milk |
6 boneless skinless chicken breasts |
2 tablespoons olive oil |
1 tablespoon butter (can use more if needed) |
1/2 lb fresh mushrooms, sliced |
1 small onion, chopped (about 1/2 cup) |
2 large garlic cloves, minced (can use more) |
1 cup chicken broth |
1/2 cup dry white wine |
2 tablespoons lemon juice |
1 tablespoon cornstarch |
1 -2 tablespoon chopped fresh parsley (optional) |
Directions:
1. In a shallow dish combine the flour with salt, paprika, garlic powder and cayenne.
2. In another shallow dish whisk the egg with 2 tablespoons milk.
3. Dip the chicken breasts firstly in egg (allowing excess to drip off) then coat into the flour mixture, pressing down with hands to ahear the coating firmly to the chicken.
4. Place all the coated chicken breasts onto a plate/s.
5. In a large skillet heat oil with butter over medium-high heat.
6. Add in chicken pieces and fry on both sides until golden brown (the chicken does not have to be cooked through completely) remove to a plate then cover loosley with foil to keep warm.
7. Add in mushrooms and onions saute for about 4 minutes.
8. Add in garlic and saute for 2 minutes.
9. In a medium bowl combine the chicken broth with wine, lemon juice and cornstarch; add to the skillet, bring to a simmer stirring.
10. Return the browned chicken pieces back to the skillet then gently turn to coat in the broth mixture.
11. Simmer over medium-low heat uncovered for about 25-30 minutes or until the chicken is cooked through.
12. Sprinkle with parsley then serve.
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