Lemon Chicken & Mushroom Piccata
Lemon Chicken & Mushroom Piccata
Serves 4
- ½ cup all-purpose flour
- 1 TBS +1 tsp s.a.l.t. sisters Florida Citrus Sunrise Seasoning
- 1 egg
- 2 TBS milk
- 4 skinless, boneless chicken breasts
- 4 TBS butter, unsalted
- 1 TBS olive oil
- ½ lb mushrooms, sliced thick
- ¼ cup onions, chopped
- ¾ cup chicken broth, reduced salt
- ½ cup dry white wine
- 3 TBS lemon juice
- 2 tsp cornstarch
- 1 TBS parsley, chopped
- 4 cups cooked rice
Directions:
In a shallow dish, mix together flour and 1 TBS
s.a.l.t. sisters Florida Citrus Sunrise Seasoning. In a separate shallow dish, whisk together egg and milk. One at a time, dip chicken in egg mixture, then in seasoned flour. In a large skillet, heat butter and olive oil over medium-high heat. Sauté chicken breasts until golden brown, then add mushrooms and onion and sauté for 3-5 minutes more. In a bowl, combine the broth, wine, lemon juice, cornstarch and remaining 1 tsp
s.a.l.t. sisters Florida Citrus Sunrise Seasoning. Mix together and pour into the skillet with chicken. Reduce heat to medium-low and let chicken simmer for 25 minutes or until it is cooked through and the juices run clear. Sprinkle with parsley and serve over rice.
