Mushroom Chicken Piccata

Name: Mushroom Chicken Piccata
Total time: 55
Yield: 6
Ingredients: 1 egg; 2 tablespoons milk; 0.5 cup all-purpose flour; 1 teaspoon salt; 0.5 teaspoon paprika; 6 skinless, boneless chicken breast halves; 4 tablespoons butter; 0.5 pound fresh mushrooms, sliced; 0.25 cup chopped onion; 1 cup chicken broth; 0.5 cup white wine; 2 tablespoons lemon juice; 1 tablespoon cornstarch; 1 tablespoon chopped fresh parsley, for garnish

Recipe by Karen from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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1 egg
•

2 tablespoons milk
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0.5 cup all-purpose flour
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1 teaspoon salt
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0.5 teaspoon paprika
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6 skinless, boneless chicken breast halves
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4 tablespoons butter

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0.5 pound fresh mushrooms, sliced
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0.25 cup chopped onion
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1 cup chicken broth
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0.5 cup white wine
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2 tablespoons lemon juice
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1 tablespoon cornstarch
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1 tablespoon chopped fresh parsley, for garnish

Instructions

Mix egg and milk together in a shallow bowl. Mix flour, salt, and paprika together in a second shallow bowl. Dip chicken into egg mixture, then lift up so excess egg drips back into the bowl. Press into flour mixture to coat both sides.
Melt butter in a large skillet over medium-high heat. Add chicken and sauté until golden brown, 2 to 3 minutes per side. Add mushrooms and onion; sauté for 3 to 5 minutes.
Mix broth, wine, lemon juice, and cornstarch together in a medium bowl; pour over chicken and mushrooms. Reduce the heat to medium-low and simmer until chicken is cooked through and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with parsley and serve.