Chicken With Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 skinned and boned chicken breasts |
1 1/2 teaspoons salt, divided |
1/4 cup all-purpose flour |
1/4 teaspoon pepper |
1/2 cup milk |
1 cup italian-seasoned breadcrumbs |
olive oil |
1 garlic clove, minced |
12 fresh mushrooms, sliced |
4 green onions, chopped |
3 tablespoons chopped fresh parsley |
2 tablespoons capers |
1/2 cup chicken broth or water |
1/2 cup marsala or white wine |
2 tablespoons lemon juice |
2 lemons, sliced |
hot cooked spaghetti (optional) |
tomato pasta sauce (optional) |
Directions:
1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/2 teaspoon salt.
2. Combine 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish; dredge chicken in flour mixture, shaking off excess. Dip chicken in milk; dredge in breadcrumbs.
3. Pour olive oil to a depth of 1/4 inch in a large skillet. Fry chicken, in batches, in hot oil over medium-high heat 5 to 6 minutes on each side. Remove from skillet, and drain on paper towels, reserving 2 tablespoons drippings in pan.
4. Sauté garlic in hot drippings 20 seconds; add mushrooms, and sauté 3 minutes or until lightly browned. Add green onions, parsley, and capers; sauté 1 minute. Stir in chicken broth, next 3 ingredients, and remaining 1/2 teaspoon salt. Bring to a boil over medium-high heat, and cook, stirring constantly, 2 minutes or until slightly thickened. Serve mushroom sauce over chicken. Serve with spaghetti topped with tomato pasta sauce, if desired.
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