 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1 can chicken broth |
1 tablespoon(s) chopped fresh or 1 tsp. dried thyme |
1/4 teaspoon(s) coarsely ground black pepper |
2 cup(s) diagonally sliced carrots |
1/4 cup(s) flour |
1 garlic clove, minced |
1/2 teaspoon(s) salt |
4 skinless, boneless chicken breast halves |
16 ounce(s) sliced mushrooms |
1 cup(s) sliced onion |
1 tablespoon(s) vegetable oil |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and sprinkle with salt and pepper. Cook for 4 minutes on each side or until lightly browned. Remove from pan.
2. Heat the oil in pan over medium-high heat. Add carrot, onion, and garlic; cook 2 minutes. Add mushrooms; cook 5 minutes or until the vegetables are tender. Sprinkle with flour; cook 2 minutes, stirring constantly.
3. Add broth and thyme; bring to a boil, and cook until slightly thick, stirring frequently. Return chicken to pan; cover, reduce heat, and simmer for 10 minutes or until chicken is done.
|
|