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 Sunshine 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 Florida Sunshine 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 Florida
Sunshine 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.