4 boneless, skinless chicken breast halves, pounded flat
1 shallot, minced
Juice of one lemon
1 cup chicken stock
1 teaspoon paprika, divided
1 teaspoon poultry seasoning, divided
½ cup flour
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons capers
12 oz crimini mushrooms, sliced
Sprinkle flour on plate, combine with ½ teaspoon paprika, ½ teaspoon poultry seasoning, salt and pepper to taste. Sprinkle chicken breasts with the remaining spices. Dredge chicken breasts in flour mixture, coating lightly and evenly. Heat butter and oil in a large pan until butter foams. Add half of the shallots, brown two chicken breasts on both sides, remove to a plate, repeat with remaining chicken breasts and shallot. Remove to plate, in the same pan, sauté mushrooms, adding more oil if needed. When mushrooms are browned, add stock and lemon juice. Add chicken, cover and simmer about 10 minutes until sauce is thickened. Add capers, heat and serve.
I’m very interested also in the rice depicted here- what do you flavour it with?