Mushroom Chicken Piccata - cooking recipe

Ingredients

3/4 cup flour
1 1/2 teaspoons seasoning salt (or use 1 teaspoon white salt)
1 teaspoon paprika
1/2 teaspoon garlic powder (if you are a garlic-lover then use 1 teaspoon)
1/2 teaspoon fresh ground black pepper
2 large eggs, beaten
4 tablespoons milk
6 -7 chicken breasts
2 tablespoons butter
1 tablespoon oil
1/2 lb fresh mushrooms, sliced (can use a little more)
1 small onion, chopped
1 tablespoon fresh minced garlic (optional)
1 cup canned chicken broth
1/2 cup white wine
2 -3 tablespoons fresh lemon juice
1 tablespoon cornstarch
grated parmesan cheese (optional)
2 -4 tablespoons chopped fresh parsley

Preparation

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 saute until golden brown (do not cook completely) remove to a plate.
To the same skillet add in mushroom slices and saute for about 5-6 minutes or until they loose their moisture.
Add in onion and garlic and saute 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!