Mushroom Chicken Piccata

1/2 cup all-purpose flour
1 tsp salt
1/2 tsp paprika
1 egg
2 Tbsp milk
6 skinless, boneless chicken breast halves
4 Tbsp butter
1/2 pound fresh mushrooms, sliced
1/4 cup finely chopped onion
1-2 cloves garlic, crushed or minced
1 cup chicken broth
1/2 cup white wine *can omit and use more broth
2 Tbsp lemon juice
1 Tbsp cornstarch
1 Tbsp chopped fresh parsley, for garnish


In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour. In a large skillet, heat butter or margarine over medium high heat. Saute chicken pieces until golden brown. Remove chicken. Add mushrooms, garlic and onion and saute for 3 to 5 minutes.


In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over mushrooms. Add chicken. Reduce heat to medium low and let simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.



*I love a good chicken marsala (like at Olive Garden). This is similar - I found it on allrecipes.com and then tweaked it a little. Instead of paprika, rosemary or thyme can be used in the flour mixture. I also didn't have fresh lemon juice on hand so I left it out and it all still tasted great! I used chicken tenders and reduced the cooking time. I served it over mashed potatoes (makes a great pan-sauce) with garlic sauteed artichokes.

I recently took a liking to capers. I think I'll try adding some next time!