Chicken Piccata

Tonight I made "Chicken Piccata" from Cooking with Paula Deen. (As usual I could not find the recipe on her website.) It wasn't that bad, but I thought there was way too much lemon. It was very strong. If I made this again I would cut the lemon juice in half. Also, just a note that I think you could use plain old white mushrooms if you wanted to instead of the baby bellas. As for the tarragon, I substituted a smaller amount of dried and that was fine. I don't know that I will make this again as I have other chicken recipes I like better. But here is the recipe incase you want to try it.

Ingredients:

• 1/2 c. all purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 boneless chicken breast, pounded to 1/4 inch thickness and cut in half crosswise
• 5 tbs olive oil, divided
• 1 (8 oz) package sliced baby bella mushrooms
• 1/2 c. dry white wine
• 1/2 c. chicken broth
• 3 tbs fresh lemon juice
• 2 tbs Dijon mustard
• 1 tbs minced fresh tarragon- garnish with additional chopped tarragon

Instructions:
In a shallow dish, combine flour, salt and pepper. Dredge chicken in flour mixture to coat.
In a large non-stick skillet, heat 2 tbs of olive oil over medium-high heat. Add chicken breast and cook for 4 to 5 minutes per side, or until golden brown. Remove from pan, set aside, and keep warm. Repeat procedure with 2 tbs oil and remaining chicken breast.

Heat remaining 1 tbs olive oil in skillet over medium-high heat. Add mushrooms, and cook for 3-4 minutes until tender. Add wine and cook for 1 minute. Stir in chicken broth, lemon juice; cook for 2 minutes stirring frequently. Add mustard and tarragon, stirring until smooth. Return chicken to skillet. Bring to a simmer; reduce heat to medium-low, and cook for 3-4 minutes or until heated through. Garnish with tarragon, if desired. Serve immediately.