A delightful twist on the classic Chicken Piccata, this recipe brings a burst of citrus and buttery goodness to your table.
Prepare the chicken by washing and patting it dry.
Drying the chicken ensures a better coating adherence.
Pound the chicken to an even thickness of about 1/2 inch.
Use a plastic wrap to cover the chicken while pounding to avoid mess.
Beat the egg in a bowl.
Adding a pinch of salt to the egg can enhance the flavor.
Combine flour, Parmesan, paprika, salt, and pepper in a shallow dish.
Mix thoroughly to ensure even seasoning.
Dip the chicken in the egg, then coat with the flour mixture.
Press the chicken into the flour mixture for a better coating.
Heat butter and olive oil in a skillet over medium heat.
Wait until the butter is fully melted and slightly bubbly.
Cook the chicken until golden brown on both sides and fully cooked through.
Avoid overcrowding the skillet for even cooking.
Remove the chicken and keep warm.
Cover with foil to retain heat.
Sauté shallot and garlic in the same skillet.
Stir constantly to prevent burning.
Deglaze the skillet with white wine, scraping up any browned bits.
This step adds depth to the sauce.
Add bouillon, lemon juice, capers, and mushrooms to the skillet.
Simmer gently to meld the flavors.
Return the chicken to the skillet and coat with the sauce.
Turn the chicken occasionally for even coating.
Serve the chicken topped with sauce, parsley, and lemon slices.
Serve immediately for the best taste.
