Serves 4
INGREDIENTS
1⁄2 cup all-purpose flour
1 TBS +1 tsp Florida Citrus Blend 1 egg
2 TBS milk
4 skinless, boneless chicken breasts
Serves 4
4 TBS butter, unsalted
1 TBS olive oil
1⁄2 lb mushrooms, sliced thick
1⁄4 cup onions, chopped
3⁄4 cup chicken broth, reduced salt
1⁄2 cup dry white wine 3 TBS lemon juice
2 tsp cornstarch
1 TBS parsley, chopped 4 cups cooked rice
In a shallow dish, mix together flour and 1 TBS Florida Citrus Blend. In a separate shallow dish, whisk together egg and milk. One at a time, dip chicken in egg mixture, then in seasoned flour. In a large skillet, heat butter and olive oil over medium-high heat. Sauté chicken breasts until golden brown, then add mushrooms and onion and sauté for 3-5 minutes more. In a bowl, combine the broth, wine, lemon juice, cornstarch and remaining 1 tsp Florida Citrus Blend. Mix together and pour into the skillet with chicken. Reduce heat to medium-low and let chicken simmer for 20 minutes or until it is cooked through and the juices run clear. Sprinkle with parsley and serve over rice.
or
1⁄2 cup all-purpose flour
1 TBS +1 tsp Florida Citrus Blend 1 egg
2 TBS milk
4 skinless, boneless chicken breasts
4 TBS butter, unsalted
1 TBS olive oil, 3 TBS Capers
1⁄4 cup onions, chopped
3⁄4 cup chicken broth, reduced salt
1⁄2 cup dry white wine 3 TBS lemon juice
2 tsp cornstarch
1 TBS parsley, chopped, Linguine
In a shallow dish, mix together flour and 1 TBS Florida Citrus Blend. In large pot cook pasta and set aside. In a separate shallow dish, whisk together egg and milk. One at a time, dip chicken in egg mixture, then in seasoned flour. In a large skillet, heat butter and olive oil over medium-high heat. Sauté chicken breasts until golden brown, then add onion and capers and sauté for 3-5 minutes more. In a bowl, combine the broth, wine, lemon juice, cornstarch and remaining 1 tsp Florida Citrus Blend. Mix together and pour into the skillet with chicken. Reduce heat to medium-low and let chicken simmer for 20 minutes or until it is cooked through and the juices run clear. Sprinkle with parsley and serve over Linguine.