Tuesday, January 20, 2009

SAUTEED CHICKEN WITH MUSHROOMS

4 skinless, boneless chicken breasts
1/3 cup flour
1 tsp salt
1/4 tsp fresh ground black pepper
3 tbsps butter
1/4 tsp minced garlic
1 cup sliced green onions
8-oz fresh mushrooms, sliced*
3/4 cup chicken broth
1 can (10-oz) cream of mushroom soup

Pound each chicken breast to 1/4-inch thickness. Mix flour, salt, and pepper together in a shallow bowl. Coat chicken well with the flour mixture and set in refrigerator while preparing the onions and mushrooms.

Heat the butter over medium-high heat in a large skillet. Add the garlic, onions, and mushrooms and saute for about 3 minutes. Remove vegetables with a slotted spoon. Get chicken from the refrigerator and add to the skillet. Cook the chicken for about 5 minutes each side. Add broth and soup to the skillet. Cook, stirring often, for about 5 minutes. Return the mushroom mixture to the skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately while hot.


*You may substitute 1 cup canned mushrooms that have been drained.

Serve this chicken dish with some hot buttered pasta or rice.

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