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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This special dish stars wonderfully tender chicken smothered in a delicious mushroom cream sauce, writes Marian Slattery of Whitewater, Wisconsin. It tastes like you fussed, but it's really simple to prepare. Ingredients:
2 boneless skinless chicken breast halves (1/2 pound) |
3 tablespoons king arthur unbleached all-purpose flour, divided |
2 teaspoons butter |
1 teaspoon olive oil |
1 cup sliced fresh mushrooms |
1 tablespoon sliced green onion |
1 garlic clove, minced |
3/4 cup chicken broth |
1/2 cup madeira wine or additional chicken broth |
1 tablespoon fat-free half-and-half |
Directions:
1. Flatten chicken to 1/4-in. thickness. Dredge in 2 tablespoons flour. In a nonstick skillet, brown chicken in butter and oil over medium heat for 2-3 minutes on each side or until juices run clear. Remove chicken and set aside.
2. In the same skillet, saute the mushrooms, green onion and garlic for 2 minutes or until tender. Sprinkle with remaining flour and stir to blend. Gradually add broth and broth and wine or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cream. Return chicken to skillet. Cook for 2-3 minutes or until chicken is heated through (do not boil). Yield: 2 servings.
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