Ingredients
- 60 grams all-purpose flour (plain)
- 1 teaspoon salt
- 1/2 teaspoon paprika (smoky)
- 1 large egg
- 2 tablespoons milk
- 6 (1.2 kilogram) boneless skinless chicken breasts (fillets)
- 60 grams butter
- 225 grams sliced mushrooms
- 1 spring onion (finely chopped, or 1/2 small onion, chopped)
- 250 ml white wine
- 250ml chicken stock
- 2 tablespoons lemon juice
- 1 tablespoon cornflour
- 1 tablespoon parsley, chopped (to garnish)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: In a medium bowl combine the stock, wine, lemon juice and cornflour and mix together and pour the mixture over the chicken and mushrooms.
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Step 4: Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear.
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Step 5: Sprinkle with parsley and serve.
We hope you enjoy this recipe!
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