Chicken vinaigrette with mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breasts,pounded 1/4\" thick |
| Salt and black pepper | ||
| All-purpose flour | ||
| 4 | tablespoons | Olive oil |
| 1 | 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 |
| Cooked Rice | ||
Directions
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.