This chicken piccata recipe is a favorite in our family. This dish reaches a new peak with the marvelous addition of mushrooms! Serve with rice and a green salad if desired.
Ingredients
- egg: 1 piece
- milk: 2 Tbsp
- all-purpose flour: 0.5 cup
- salt: 1 tsp
- paprika: 0.5 tsp
- skinless, boneless chicken breast halves: 6 piece
- butter: 4 Tbsp
- fresh mushrooms: 0.5 pound (sliced)
- onion: 0.25 cup (chopped)
- chicken broth: 1 cup
- white wine: 0.5 cup
- lemon juice: 2 Tbsp
- cornstarch: 1 Tbsp
- fresh parsley: 1 Tbsp (for garnish, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
