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Ingredients
- 2 tbsp all purpose flour
- 1/8 tsp paprika
- 1/8 tsp salt
- pepper, just a pinch
- 4 boneless, skinless chicken breast halves (abouat 4 oz)
- 1 tbsp hard margarine
- HAZELNUT SAUCE
- 1 cup sliced fresh mushrooms
- 1/2 cup dry white win
- 2/3 cup condensed cream of mushroom soup
- 1/4 tsp garlic powder
- 2 tbsp sliced hazelnuts - toasted
Preparation
Step 1
Combine first 4 ingredients in plastic bag.
Coat chicken in flour mixture. Melt margarine in frying pan on medium. Add chicken. Cook for 8 to 10 minuutes per side until no longer pink inside. Remove to serving bowl. Cover to keep wawrm.
HAZELNUT SAUCE: Put mushrooms and wine into same frying pan. Stir to loosen brown bits. Boil gently for 3 to 4 minutes until mushrooms are softened and liquid is reduced.
Add soup, garlic powder and hazelnuts. Stir. Return to a boil. Pour over chicken.