Yield: 8 Servings
|¼ teaspoon||Salt; (if desired)|
|8 \N||Chicken breasts; boneless, skinless|
|14½ ounce||Reduced fat chicken broth|
|1 tablespoon||Olive oil|
|1 bunch||Green onion; sliced|
|½ pounds||Mushroom; sliced|
|½ cup||White wine|
|1 tablespoon||Lemon juice|
|1 tablespoon||Parsley; chopped|
Combine flour, salt and pepper together in small bowl. Dredge chicken breasts in the flour mixture. In a skillet coated with no-stick spray (or a non-stick skillet) , heat olive oil and cook chicken until golden brown.
Remove to platter. Coat skillet again with no stick cooking spray if needed and add green onions and mushrooms, cooking and stirring until tender. Pour in chicken broth, wine and lemon juice; bring to a boil, stirring. Cook for 5 minutes or until slightly thickened. Reduce heat to low and stir in parsley Return chicken to pan; cook covered over low heat until thoroughly cooked. Serve over rice.
NOTES : The ingredients are given as published. However I have used thighs instead of breasts, both regular onions and shallots instead of the green onions, canned mushrooms instead of fresh, and lime juice instead of lemon.
Also, I thicken the sauce with some cornstarch (remove some of the liquid, mix with cornstarch, return mixture to skillet). As always, I season with Tony's instead of salt and pepper.
NOTES : A Trim and Terrific Louisiana Kitchen by Holly Berkowitz Recipe by: Modified from A Trim and Terrific Louisiana Kitchen Posted to TNT Recipes Digest, Vol 01, Nr 944 by Lou Parris <lbparris@...> on Jan 16, 1998