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.
My husband and I both thought this was excellent, plus we loved the fact that the sauce wasn't full of butter. I cooked the chicken thoroughly in the pan, removed it, then made the sauce...I didn't simmer them together as I think it would have made the breading very mushy. We can't wait to have it again! *UPDATE: As much as we liked the original recipe, we LOVE this version: Skip the whole chicken process and go straight to cooking the veggies and sauce. After sauce has thickened, toss in a green vegetable (we use broccoli florets, snap peas or asparagus), then a bunch of peeled, raw shrimp. The shrimp only need a few minutes to cook, and this will keep your green veggie from getting mushy. Serve over pasta - YUM! - 18 Feb 2007 (Review from Allrecipes USA and Canada)
Absolutely delicious! A note, if you decrease the amount of servings, do not change the amount of sauce ingredients, or will cook off all the sauce. - 25 Feb 2006 (Review from Allrecipes USA and Canada)
I dont think the egg is nescessary in the coating. I used chicken cutlets and browned them removed from pan added olive oil the sauteed shrooms shallots and garlic then deglazed with wine added lemon and mixed starch with broth added to pan until thickend returned chicken to pan and topped with parsley. Overall it was a easy one pan meal. served with rice pilaf - 17 Jul 2006 (Review from Allrecipes USA and Canada)