Chicken Piccata with Mushrooms

A little spin on regular chicken piccata with the addition of mushrooms, I've found this recipe to be my favorite of all the chicken piccata recipes I've come across so far. If you've never made this before, just know that in order to really love it, you should be the following two things: a caper liker, and a lemon lover as there are some capers (although they are optional), and quite a bit of lemon flavor. I hope you enjoy it as much as I do! Also- there are quite a few ingredients but hopefully as I did, you'll have most of them on hand already.

Here's what you'll need:

1/2 cup flour
1 tsp salt
1/2 tsp paprika
1 egg
2-3 tablespoons milk
6 (or less) boneless, skinless chicken breasts
4 tablespoons butter
1/2 lb. fresh mushrooms, sliced
1/4 cup onion
1 cup chicken broth
1/2 cup white wine
2 lemons, divided
2 tablespoons cornstarch
1 jar capers, rinsed

In a small bowl, mix together flour, salt, and paprika. In a separate bowl, mix together egg and milk.

If needed, pound chicken breasts to flatten slightly. Rinse chicken in sink, pat dry. Dip in egg mixture to coat, then in flour mixture.

Melt butter in large skillet (med-high heat). Saute chicken until golden brown on both sides. Add mushrooms and onions and continue to cook for about 3-5 minutes.

In a medium bowl, combine chicken broth, wine, 1 1/2 lemons worth of juice, and cornstarch. Pour over skillet and reduce heat to medium-low. Add rinsed capers (as many as you like- I usually use about 1/2- 3/4 of the jar).

Simmer for 25 minutes or until chicken is cooked through. If you wish to eat the chicken over linguine, then begin cooking your pasta during this 25 minutes.

Cooked Linguine on the bottom, chicken on the top and sauce poured all over- DELICIOUS! and some people like to squeeze a little extra lemon on there!

Who needs Olive Garden? This is a great stay-in date night dinner!