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Mushroom Cream Chicken
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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 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.
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Printed from tasteofhome.com Aug 30, 2008Copyright Reiman Media Group, Inc © 2008 |