|2 tablespoons||All-purpose flour|
|4||Chicken breasts, boned and halved|
|¼ cup||(1/2 stick) butter|
|6 larges||Mushrooms, sliced|
|1 cup||Diced onion|
|¼ cup||Maple syrup|
|Freshly cooked rice|
Preheat oven to 350 F. Combine flour and salt in shallow dish. Dredge chicken in flour, shaking off excess. Melt butter in heavy large skillet over medium-low heat. Add mushrooms and saute until tender, about 4 minutes. Remove with slotted spoon; keep warm. Increase heat to medium-high. Add chicken and onion and cook until chicken is browned and onion is tender, turning chicken once, about 4 minutes per side. Transfer to 1½-quart baking dish. Top with mushrooms.
Pour maple syrup evenly over mushrooms. Bake until heated through, about 30 minutes. Serve immediately over rice.
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