Mushroom-Artichoke Chicken Piccata

I'm a newbie when it comes to mushrooms.  I wouldn't go near them for all 25 years of my life, until one day when I was out to dinner with Chris and he made me try a stuffed one, and I fell in love.  I have since made all different kinds of dishes using mushrooms, including the one I made last night for the first time.  You can serve it over anything - mashed potatoes, rice, pasta.  I served mine with egg noodles.  It was a hit and I'm sure I will be making it for years to come.

Ingredients:

2 thick chicken breasts, cut in half (not lengthwise making them skinny, but in half at a slant so you have two short thick even pieces)
1/2 cup flour
1 tsp salt
1/2 tsp paprika
1 egg
2 tbsp milk
3 tbsp butter
1/2 lb fresh mushrooms, sliced
1 can of artichoke hearts, chopped
1/4 cup chopped onion
1 cup chicken broth
1/2 cup white wine
1 tbsp cornstarch
1/2 bag of egg noodles

Directions:

Boil egg noodles according to package.  Set aside.

In a shallow dish, mix together flour, salt, and paprika.  In a small bowl, mix together egg and milk.  Dip chicken pieces in egg, then in seasoned flour.

In a large skillet, heat 2 tbsp butter over medium high heat.  Saute chicken until golden brown.  Remove from skillet and keep warm.  Add remaining 1 tbsp butter, and add mushrooms, onion, and artichokes. Saute for 3-5 minutes.

In a medium bowl combine the broth, wine, lemon juice, and cornstarch.  Mix well and pour mixture over vegetables.  Reduce heat to medium and simmer for 20 minutes. 

Portion noodles and chicken out on individual plates, and pour mixture over.  Serve.

I love mushies.