Chicken Piccata

This is the kinda lunch my son loves and I enjoy making it for him. 
Nic, this is for you, Chicken Piccata with mash and  salad. 
And I made some mushroom-brown sauce to go with.

2  skinless chicken breasts
salt and  ground black pepper

1/2 cup  rice flour
 1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumb- homemade 
oil

Take the chicken breast and cut it into half then split each piece into two. Place each breast  piece between 2 sheets of plastic bag and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. 

In a second plate, beat the egg and 1/2 tablespoon of water together. 

Place the bread crumbs on a third plate. (I will post how I made this soon)

Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of oil in a large non stick pan over medium to medium-low heat. 
Add the chicken breast and cook  until browned.

For the sauce

1 finely chopped garlic and onion
3 button mushroom - sliced thinly
Butter
2tbs flour
1/2 c chicken stock
3 tbs milk
salt & pepper to taste 

Over medium heat, melt 1 tablespoon of the butter and then add the finely chopped garlic and onion, saute till light brown. Add the mushroom. Remove the sauteed mix into a bowl.
Add 1 tablespoon of the butter and 2 tbs of flour, stir till it changes colour. 
Add  chicken stock and the fried mushroom mix. Add seasonings.

Boil about 2 minutes. Add the milk and off the heat. Serve 1 chicken breast on each plate. Spoon on the sauce and serve with some mash and salad.

Enjoy...jue