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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Aline Eyre of Sarnia, Ontario writes, âI'd planned on grilling out one night, but it rained, so I came up with this tasty recipe, and now I make it for company!â Ingredients:
6 boneless skinless chicken breast halves (5 ounces each) |
1 teaspoon each onion powder, paprika, dried basil, oregano and thyme |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons olive oil, divided |
2 cups sliced fresh mushrooms |
2 teaspoons minced garlic |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups chicken broth |
1/2 cup white wine or additional chicken broth |
1/2 cup heavy whipping cream |
mashed potatoes, optional |
Directions:
1. Flatten chicken to 1/2-in. thickness. In a small bowl, combine the seasonings; sprinkle 2 tablespoons over both sides of chicken.
2. In a large skillet, cook chicken in 1 tablespoon oil in batches over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
3. In the same skillet, saute mushrooms and remaining seasoning mixture in remaining oil until mushrooms are tender. Add garlic; stir 1 minute longer. Stir in flour. Gradually stir in broth and wine or additional broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
4. Return chicken to the pan; heat through. Serve with mashed potatoes if desired. Yield: 6 servings.
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