So, we officially had our first "real" home cooked meal in the house last night!
I do prefer my tried and true recipe for Chicken Piccata, I dug up the old original I found online a while back... and remodified it to the way I do it below. ;-) This recipe was what I came to trying to make something similar to the chicken piccata at Cheesecake Factory that I love so much. =)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons milk
4 skinless, boneless chicken breasts, flattened with a mallet
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
1 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish
1/4 cup cream
2 tbsp capers
In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
In a large skillet, heat butter or margarine over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and saute for 3 to 5 minutes.
In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Add cream and simmer for an additional 5 minutes. Add capers in the last moments. Serve over angel hair pasta! mmm! =)