About this recipe:Chicken breasts are dipped into a light batter and fried to perfection, before being served with a mushroom and white wine sauce. This is a favourite in our family. Serve with rice and a green salad.
60g plain flour
1 teaspoon salt
1/2 teaspoon paprika
2 tablespoons milk
6 skinless, boneless chicken breast fillets
225g fresh mushrooms, sliced
1/2 small onion, chopped
250ml chicken stock
125ml white wine
2 tablespoons lemon juice
1 tablespoon cornflour
1 tablespoon chopped fresh parsley, for garnish
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Method Prep:15min › Cook:35min › Ready in:50min
In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
In a large frying pan, 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 stock, wine, lemon juice and cornflour. 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