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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Don't worry about all the garlic-the long cooking time mellows it. Crush the cloves on a cutting board with the flat side of a knife or the heel of your hand, and then just slip the peels off. Ingredients:
4 boneless skinless chicken breasts |
1/2 cup italian seasoned breadcrumbs |
8 ounces sliced fresh mushrooms |
1 teaspoon olive oil |
18 -20 garlic cloves, crushed |
2 tablespoons olive oil, divided |
2 tablespoons butter, divided |
1 (14 ounce) can chicken broth |
1 tablespoon lemon juice |
1/2 teaspoon dried basil |
1/4 teaspoon dried oregano |
3 tablespoons all-purpose flour |
1/4 cup water |
Directions:
1. Between 2 sheets of heavy-duty plastic wrap or waxed paper, pound chicken to a 1/4 thickness with a meat mallet or rolling pin. Sprinkle both sides of chicken with salt and pepper, then dredge in bread crumbs and set aside.
2. In a large nonstick skillet over medium-high heat, saute mushrooms in 1 tsp hot oil for 8 minutes or until brown around the edges. Remove from skillet. Sprinkle mushrooms with salt and pepper and set aside.
3. Saute garlic in 1 Tbsp hot oil over medium heat till lightly browned and soft, about 5-10 minutes. Remove from skillet, mash lightly with a fork, and set aside.
4. Melt 1 Tbsp butter with 1/2 Tbsp oil in skillet over medium heat. Add 2 chicken breasts and cook till done, about 4 minutes on each side. Remove chicken and place it on a wire rack in a jelly-roll pan and keep it warm in a 225 degree oven. Repeat with remaining butter, oil, and chicken.
5. Stir chicken broth, lemon juice, basil, and oregano into skillet and cook for 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sauteed mushrooms and garlic.
6. Stir together 3 Tbsp flour and 1/4 cup water; whisk into broth mixture over medium-high heat Cook, whisking constantly, 3 minutes or until thickened.
7. Spoon sauce over chicken breasts and serve immediately.
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