Yield: 6 servings
|1 pounds||Boneless chicken breasts,pounded 1/4\" thick|
|\N \N||Salt and black pepper|
|\N \N||All-purpose flour|
|4 tablespoons||Olive oil|
|1 \N||Clove garlic,minced|
|⅓ cup||Chicken broth|
|1 teaspoon||Freshly chopped parsley or 1/4 tsp. dry parsley flakes|
|¾ teaspoon||Freshly chopped tarragon or 1/4 tsp. dry tarragon|
|1 cup||Sliced mushrooms|
|\N \N||Cooked Rice|
Sprinkle chicken with salt and black pepper; coat lightly with flour, shaking off excess.
In a 10 or 12" skillet, heat oil and cook chicken with garlic until lightly browned, about 2 minutes on each side. Add chicken broth, vinegar, parsley, tarragon and mushrooms; simmer, covered, 5 minutes or until tender. Serve over cooked rice. Spoon pan juices over each serving.