Welcome to our delightful recipe for Mushroom Lover’s Chicken Piccata! If you’re a fan of succulent chicken paired with earthy mushrooms, this dish is a must-try. Our Mushroom Lover’s Chicken Piccata recipe combines tender chicken breasts, sautéed mushrooms, and a luscious pan sauce, resulting in a meal that’s both comforting and full of flavor. Whether you’re cooking for a special occasion or simply craving a satisfying dinner, this recipe is sure to impress. So, let’s dive right in and learn how to create this mouthwatering Mushroom Lover’s Chicken Piccata that will leave everyone asking for seconds!
Ingredients
- 1 egg
- 2 tablespoons milk
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon paprika
- 6 skinless, boneless chicken breast halves
- 4 tablespoons butter
- ½ pound sliced fresh mushrooms
- ¼ cup chopped onion
- 1 cup chicken broth
- ½ cup white wine
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon chopped fresh parsley, for garnish
Directions
- Mix egg and milk together in a shallow bowl. Mix flour, salt, and paprika together in a second shallow bowl. Dip chicken into egg mixture, then lift up so excess egg drips back into the bowl. Press into flour mixture to coat both sides.
- Melt butter in a large skillet over medium-high heat. Add chicken and sauté until golden brown, 2 to 3 minutes per side. Add mushrooms and onion; sauté for 3 to 5 minutes.
- Mix broth, wine, lemon juice, and cornstarch together in a medium bowl; pour over chicken and mushrooms. Reduce the heat to medium-low and simmer until chicken is cooked through and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with parsley and serve.
