Chicken Piccata

4 boneless skinless chicken breasts
1 large egg
flour (for dredging)
1/2 cup grated parmesan cheese
1/8 teaspoon paprika
kosher salt
ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup white onion, chopped
1 large shallot, minced fine
3 garlic cloves, minced fine
1/2 cup sweet vermouth or sherry wine or white wine
1 cup prepared bouillon, with
2 teaspoons flour, blended together
1 lemon, juice of
2 teaspoons lemon peel, grated
2 teaspoons capers, rinsed and lightly crushed
1 lb sauteed fresh mushrooms
1/4 cup flat-leaf Italian parsley, roughly chopped
1 lemon, sliced thinly


Thoroughly wash and pat dry chicken.

Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.)

Beat the egg in a bowl large enough to hold chicken.

In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.

Dip chicken in egg, then in flour mixture until well coated.

Heat a wide skillet and melt the butter, then add the olive oil.

When hot, add the chicken (Do not crowd skillet.) Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.)

Remove chicken to serving platter, keep warm.

In the drippings, sauté' the onion, shallot, and garlic for about 1 minute.

Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.

Return the chicken to the skillet.

Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce.

Simmer for another 15 minutes