Chicken Piccata With Green Onions And Mushrooms Country Style Food

MUSHROOM CHICKEN PICCATA

Steps:

• Flatten chicken breasts to 1/8-in. thickness. Season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Cook chicken 2-3 minutes on each side or until juices run clear. Transfer to a platter; keep warm., In the same skillet, heat the remaining oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen browned bits from pan bottom. Bring to a boil: stir in broth and bring back to a boil. Slice 4 thin slices from lemon and juice remaining lemon. Add lemon slices and juice to skillet. Stir in capers and continue cooking until mixture thickens. Add chicken to sauce; heat through.

MUSHROOM CHICKEN PICCATA

Steps:

• 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 onion 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. Sprinkle with parsley and serve.

CHICKEN PICCATA WITH GREEN ONIONS AND MUSHROOMS (COUNTRY STYLE)

Steps:

• Mix milk and egg in small bowl.
• Combine flour, cornflakes, salt and pepper in separate bowl.
• Dip chicken breast in egg mixture and dredge in cornflakes mix.
• Sautee chicken in ¼ cup of butter until browned on both sides and cooked through.
• Take chicken out of pan and set aside, keeping warm.
• Slice green onions in 1 inch lengths.
• Slice mushrooms.
• Melt remainder of butter (2 tbsp.).
• Add garlic, green onions, lemon juice and mushrooms and cook for 4 minutes.
• Return chicken to pan and spoon sauce over warmed chicken.

CHICKEN PICCATA

Steps:

• Chop the onion and set aside.
• Crush the garlic and add to the onions.
• Combine chicken broth, lemon juice, parsley, capers and black pepper.
• Cut each chicken breast in half to make 4 thin filets.
• Salt and pepper the chicken.
• Pat the chicken in bread crumbs to coat.
• Heat the olive oil in a skillet- there should be enough to coat the bottom (note: try not to use a non-stick skillet).
• Cook chicken on medium high heat for 2-3 minutes per side, or until browned.
• Remove chicken from skillet and throw in the onions and garlic.
• Sautee for about 5 minutes or until onions are softened.
• Add the chicken broth mixture and bring to a simmer.
• Add the chicken and let simmer for a few minutes to heat.
• Garnish with lemon slices or parsley.

MUSHROOM CHICKEN PICCATA

Steps:

• In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside.
• In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well.
• In another shallow bowl mix together the eggs with milk.
• Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture.
• In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and sauté until golden brown (do not cook completely) remove to a plate.
• To the same skillet add in mushroom slices and sauté for about 5-6 minutes or until they loose their moisture.
• Add in onion and garlic and sauté for about 3 minutes.
• Add the browned chicken back to the skillet.
• Add in the wine/cornstarch mixture; bring to a simmer over medium heat.
• Reduce the heat to medium-low and simmer for about 25 minutes.
• Sprinkle with a little Parmesan cheese if desired and fresh parsley.
• Delicious!

COUNTRY CHICKEN PICCATA

Steps:

• in a small bowl combine milk and egg.
• in another bowl combine, flour, crushed corn flakes, salt and black pepper.
• flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxed paper.
• dip chicken into milk and egg mixture, then into flour mixture, turning to coat.
• in a 10" skillet melt 4 tablespoons of butter, add garlic and chicken, cook over medium heat, turning occasionally until golden brown (about 5 to 6 min).
• place chicken on serving platter and keep warm.
• add remaining 2 tablespoons butter to drippings in pan, stir until butter melts.
• stir in lemon juice, add green onions and mushrooms, continue cooking stirring occasionally until heated through (about 2 to 4 min).
• spoon sauce over chicken.
• garnish with lemon slices and parsley.