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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a restaurant-quality dish that is worth making! Cooking time includes browning the chicken and sautéing vegetables. Ingredients:
3/4 cup flour |
1 1/2 teaspoons seasoning salt (or use 1 teaspoon white salt) |
1 teaspoon paprika |
1/2 teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon) |
1/2 teaspoon fresh ground black pepper |
2 large eggs, beaten |
4 tablespoons milk |
6 -7 chicken breasts |
2 tablespoons butter |
1 tablespoon oil |
1/2 lb fresh mushrooms, sliced (can use a little more) |
1 small onion, chopped |
1 tablespoon fresh minced garlic (optional) |
1 cup canned chicken broth |
1/2 cup white wine |
2 -3 tablespoons fresh lemon juice |
1 tablespoon cornstarch |
grated parmesan cheese (optional) |
2 -4 tablespoons chopped fresh parsley |
Directions:
1. In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
2. In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
3. In another shallow bowl mix together the eggs with milk.
4. Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
5. In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
6. To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
7. Add in onion and garlic and sauté for about 3 minutes.
8. Add the browned chicken back to the skillet.
9. Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
10. Reduce the heat to medium-low and simmer for about 25 minutes.
11. Sprinkle with a little Parmesan cheese if desired and fresh parsley.
12. Delicious!
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