Chicken Mushroom Piccata

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breast halves
• salt and pepper
• 1 cup mixed dried mushroom, chopped fine (can be done in food processer)
• 3 1/2 tablespoons all-purpose flour, divided
• 2 eggs
• 1/4 cup olive oil
• 2 1/2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 (14 ounce) can chicken broth
• 1 grated lemon, zest of
• 1/4 cup fresh lemon juice
• 2 tablespoons small capers

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut each piece of chicken in half. pound chicken to a uniform thickness of 3/8 inch; set aside.
• 3 mix dried mushroom pieces and 1 tablespoon flour in a shallow dish. in another shallow dish, beat eggs to a slight froth.
• 4 season with salt and pepper the chicken pices. lightly coat each piece of chicken with egg, then dip into mushroom mixture, patting mushrooms into place, coating lightly. stack chicken on a plate, separating the pieces with waxed paper.
• 5 reserve the remaining dried mushroom mixture to use in the sauce.
• 6 heat oil in an 8- or 10-inch nonstick skillet over high heat. when a pinch of flour sizzles in the oil, add chicken, in batches if necessary; cook for 2 minutes on each side. arrange chicken in an 11-by-14-inch baking dish. place dish in oven; bake for 12 minutes or until done.
• 7 meanwhile, return skillet to the stove. add butter and melt over medium-high heat. stir in remaining mushroom mix, remaining 2 1/2 tablespoons flour and garlic. cook, stirring constantly, until golden brown. reduce heat to medium; slowly stir in broth. stir in lemon zest and juice; cook, stirring, until thickened, about 2 minutes. remove from heat; stir in capers. set aside and keep warm.
• 8 when chicken is done, arrange on serving plates; top with sauce.