2 tablespoons butter (for frying)
1 tablespoon oil (for frying)
Breading-
4 tablespoons of milk
2 large eggs
¾ cup flour
1 ½ teaspoons seasoning salt
1 teaspoon paprika
¾ teaspoon garlic powder
½ teaspoon ground black pepper
Sauce-
1 cup chicken broth
½ cup white wine
3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon garlic (minced)
1 onion (chopped)
½ lb fresh sliced mushrooms
4 tablespoons fresh parsley (chopped)
Step 1: Pound chicken breasts to an event thickness between two sheets of wax paper (if they are really thick cut them in half). In a shallow bowl or plate combine flour, paprika, seasoning salt, black pepper and garlic powder. Mix well.
Step 2: In another bowl beat eggs and milk together.
Step 3: Dip chicken first in the egg mixture and then roll in the flour mixture and coat thoroughly.
Step 2: In another bowl beat eggs and milk together.
Step 3: Dip chicken first in the egg mixture and then roll in the flour mixture and coat thoroughly.
Step 4: To make the sauce- whisk together chicken broth, lemon juice, wine and cornstarch – set aside for now.
Step 5: Heat oil and butter in a large skillet over medium heat. Add the coated chicken breasts and sauté on both sides until golden brown but do not cooking completely. Remove chicken breasts from the pan.
Step 5: Heat oil and butter in a large skillet over medium heat. Add the coated chicken breasts and sauté on both sides until golden brown but do not cooking completely. Remove chicken breasts from the pan.
Step 6: Add mushroom slices to the pan and sauté for 5 minutes. Add in garlic and onions and Sauté for 3 minutes. Pour the sauce mixture into the pan and simmer over medium heat.
Step 7: Add chicken breasts back into the pan. Reduce heat to medium low and simmer for 25 minutes or until fully cooked. Top with fresh parsley.