Chicken Piccata Recipe

Ingredients:

• 6 boneless skinless chicken breasts (pounded to an even thickness)
• 2 tablespoons butter (for frying)
• 1 tablespoon oil (for frying)
• Breading
• 4 tablespoons of milk
• 2 large eggs
• ¾ cup flour
• 1 ½ teaspoons seasoning salt
• 1 teaspoon paprika
• ¾ teaspoon garlic powder
• ½ teaspoon ground black pepper

Sauce Ingredient:

• 1 cup chicken broth
• ½ cup white wine
• 3 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon garlic (minced)
• 1 onion (chopped)
• ½ lb fresh sliced mushrooms
• 4 tablespoons fresh parsley (chopped)

Preparation:
Chicken Piccata Recipe
1: Pound chicken breasts to an event thickness between two sheets of wax paper (if they are really thick cut them in half). In a shallow bowl or plate combine flour, paprika, seasoning salt, black pepper and garlic powder. Mix well.
2: In another bowl beat eggs and milk together.
3: Dip chicken first in the egg mixture and then roll in the flour mixture and coat thoroughly.
4: To make the sauce- whisk together chicken broth, lemon juice, wine and cornstarch – set aside for now.
5: Heat oil and butter in a large skillet over medium heat. Add the coated chicken breasts and sauté on both sides until golden brown but do not cooking completely. Remove chicken breasts from the pan.
6: Add mushroom slices to the pan and sauté for 5 minutes. Add in garlic and onions and Sauté for 3 minutes. Pour the sauce mixture into the pan and simmer over medium heat.
7: Add chicken breasts back into the pan. Reduce heat to medium low and simmer for 25 minutes or until fully cooked. Top with fresh parsley.

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