May 28, 2018
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Dairy, Vegetables, Mushrooms, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Alcohol, Wine, Butter/Margarine, Boneless Pieces more
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"The DH came across this recipe in one of my old cooks books (printed early 1970's) and thought it may be a good one to try with some minor changes to suite his dietary needs."
In a shallow dish or bowl, mix together flour, salt and paprika and in a separate dish or bowl mix together egg and milk and then dip the chicken pieces in the egg mixture, then in the seasoned flour.
In a large frying pan, heat butter over medium high heat and saute chicken pieces until golden brown and then add mushrooms and spring onion (or regular onion) and saute for 3 to 5 minutes.
In a medium bowl combine the stock, wine, lemon juice and cornflour and mix together and pour the mixture over the 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.
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