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Mushroom Cream Chicken

2 boneless skinless chicken breast halves (1/2 pound)
3 tablespoons 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

Flatten chicken to 1/4-in. thickness. Dredge in 2 tablespoons flour.
In a nonstick skillet, brown chicken in butter and oil over medium

Printed from tasteofhome.com Aug 30, 2008

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Mushroom Cream Chicken cont.

heat for 2-3 minutes on each side or until juices run clear. Remove
chicken and set aside. 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.