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

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.