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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The recipe is similar to one I received while taking a cooking class when I lived in Nevada. It is a nice flavorful dish easy to make for a midweek dinner. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
1 red bell pepper, thinly sliced |
1 onion, sliced thin |
2 garlic cloves, minced |
10 mushrooms, quartered |
4 boneless chicken breast halves |
1/3 cup flour |
1/4 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
salt and pepper |
1/2 cup chicken broth |
1/4 cup white wine |
1/4 teaspoon rosemary, chop |
1/8 teaspoon thyme, crumbled |
1 tablespoon parsley, chopped |
Directions:
1. In a skillet melt butter and oil together.
2. Add garlic, red bell peppers,onion and mushrooms. Sautee until veggies are tender. Remove to bowl and set aside.
3. In a bowl combine flour, garlic powder, cayenne, salt and pepper. Mix well.
4. Coat chicken, on both sides, with flour mixture. Shake off excess.
5. In skillet (with garlic juices) add chicken and brown on each side. About 3 minutes per side.
6. Return veggies to skillet with chicken. Add broth, wine, rosemary, thume and parsley. Bring to a boil and cook 5 minutes or until chicken is done and some liquid is evaporated.
7. Serve.
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