Mushroom Chicken Piccata

Recipe View In a shallow bowl, whisk together the egg and milk until well combined. In a separate shallow bowl, combine the flour, salt, and paprika. (5 minutes)

Recipe View Dredge each chicken breast in the egg mixture, allowing any excess to drip off. Then, press the chicken into the flour mixture, ensuring both sides are fully coated. (10 minutes)

Recipe View Melt the butter in a large skillet over medium-high heat. Add the chicken breasts and sauté until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and set aside. (15 minutes)

Recipe View Add the sliced mushrooms and chopped onion to the skillet and sauté until softened and lightly browned, about 5-7 minutes. (7 minutes)

Recipe View In a medium bowl, whisk together the chicken broth, white wine, lemon juice, and cornstarch until smooth. Pour this mixture over the mushrooms and onions in the skillet. (3 minutes)

Recipe View Bring the sauce to a simmer, then reduce the heat to medium-low. Return the chicken breasts to the skillet. Cover and simmer until the chicken is cooked through and the sauce has thickened slightly, about 10-15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165°F (74°C). (15 minutes)

Recipe View Garnish with fresh parsley and serve immediately. Excellent with rice, mashed potatoes, or a side of pasta.