Chicken vinaigrette with mushrooms

Yield: 6 servings

Measure Ingredient
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
2 teaspoons Vinegar
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.

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