This is an improvement on a classic piccata if you are a fan of mushrooms! This is a favourite in our family. Serve with rice and a green salad if desired.
1/2 cup (60g) plain flour
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons milk
6 skinless, boneless chicken breast halves
250g fresh mushrooms, sliced
1/4 cup chopped onion
1 cup (250ml) chicken stock
1/2 cup (125ml) white wine
2 tablespoons lemon juice
1 tablespoon cornflour
1 tablespoon chopped fresh parsley, for garnish
Preparation:25min › Cook:25min › Ready in:50min
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 frypan heat butter or margarine over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
In a medium bowl combine the broth, wine, lemon juice and cornflour. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.