Yield: Serves 4 to 6
Ingredients:
- 4 to 6 chicken breast halves, boneless
- 6 tablespoons flour, divided
- 1/2 teaspoon salt
- Dash ground black pepper
- 2 tablespoons olive oil
- 2 cups sliced mushrooms
- 1 clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 4 green onions, sliced
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, chicken broth, and sliced green onions; 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.
Chicken must be cooked to at least 165° on an instant read thermometer inserted in the thickest part of a chicken breast.
Serve the chicken with the sauce.
Serves 4 to 6.
More Chicken Breast Recipes
Oven Fried Chicken Breasts
Basic Baked Chicken Breasts
Honey Baked Chicken
Honey Dijon Baked Chicken
Honey Baked Chicken Breasts
Chicken Breasts with Dill
Chicken Breasts with Tarragon and Cream
Roasted Garlic and Oregano Chicken Breasts
Chicken Breasts with Mozzarella Cheese
Chicken Breasts with Bacon and Cheese
Chicken With Tomatoes
Herb Baked Chicken Breasts
Creamy Chicken With Mushrooms
Easy Chicken Parmesan
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