Yield: Serves 4 to 6
Ingredients:
- 4 to 6 chicken breast halves, boneless, without skin
- 6 tablespoons flour, divided
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 8 to 12 ounces sliced fresh mushrooms, any variety or combination
- 1 clove garlic, finely minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup dry white wine
- 1/2 cup chicken broth
Preparation:
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add chicken to the hot oil and brown for about 3 minutes on each side. Add sliced mushrooms and sauté for 1 minute longer.
In a small bowl, combine the garlic, tomatoes, wine, and chicken broth; stir in the remaining 2 tablespoons of flour until well blended. Pour the mixture over the chicken and mushrooms; stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until thoroughly cooked. Serve the chicken with the sauce.
Serves 4 to 6.
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