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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great, easy, 'after work' dish that can be served over rice or noodles. Ingredients:
1 cup quartered mushroom |
1 clove garlic, minced |
1 tablespoon olive oil |
4 boneless skinless chicken breast halves |
2 tablespoons flour |
3/4 teaspoon dried rosemary, crushed |
1/4 cup lemon juice |
1/4 cup chicken broth |
2 tablespoons chopped fresh parsley |
Directions:
1. In a saute pan over medium heat, saute the mushrooms and garlic in the oil for 3-5 minutes.
2. Remove from the pan.
3. Sprinkle the chicken with flour and rosemary and brown on both sides.
4. Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom.
5. Return the mushrooms to the pan.
6. Lower the heat to a simmer, cover the pan and cook for 15 minutes.
7. Sprinkle with parsley.
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