Now that USC is in session, I’ve had less time to cook. That has meant many trips to our beloved Chano’s, your typical little Los Angeles Mexican joint down the street with the not so typical carne asada burritos (if you haven’t been to Chano’s yet, please notify me and we will remedy that as soon as possible). On the days I do have time to cook, I generally try to make meals in bulk to keep us fed for a few days. But sometimes I still find a way to do some fun experimenting in the kitchen.
This chicken piccata turned out to be a winner. It’s one of those recipes that doesn’t take much work, but makes people think you’re a culinary wizard. My theory is that cooking with wine makes anything a bit yummier. Try it out yourself!
1/2 cup all-purpose flour
1/2 teaspoon paprika
1 teaspoon salt
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley
In a shallow dish or bowl, mix together flour, paprika and salt. In a separate bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour. In a large skillet, heat butter over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes. In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over 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.