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Chicken Piccata Supreme

* 2 Tbsp butter
* 8 oz mushrooms, sliced
* 1/4 cup all-purpose flour
* 1/4 tsp salt
* 1/8 tsp paprika
* 1/8 tsp pepper
* 4 (6-oz) boneless, skinless chicken breasts
* 1/3 cup butter
* 1 cup chicken broth
* 1/4 cup lemon juice
* 1/2 cup sour cream

# Melt 2 Tbsp butter in 10-inch skillet until sizzling; add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender (4-5 minutes). Remove mushrooms from skillet; set aside.

# Stir together flour, salt, paprika, and pepper in a 9-inch pie pan. Coat chicken breasts in flour mixture. Reserve remaining flour mixture.

# Melt 1/3 cup butter in same skillet; add chicken. Cook over medium heat, turning once, 5 minutes. Place chicken to one side of skillet. Add 1 Tbsp reserved flour mixture to butter. Stir until smooth and bubbly (1 minute). Add chicken broth and lemon juice. Cook over low heat, stirring constantly, 5 minutes.

# Cover; continue cooking, stirring occasionally, until chicken is no longer pink (10-15 minutes). Remove chicken breasts; keep warm. Stir in mushrooms. Continue cooking until heated through (2-3 minutes). Stir in sour cream until smooth.

# To serve, place chicken breast on hot cooked rice, if desired. Spoon sauce over chicken. Garnish with lemon and parsley, if desired.

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Header photo by
Gillian Gunson