CHICKEN (SKILLET) WITH GARLIC & MUSHROOMS

CHICKEN (SKILLET) WITH GARLIC & MUSHROOMS
CHICKEN (SKILLET) WITH GARLIC & MUSHROOMS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    CUP FLOUR

  • 3/4

    TEASPOON SALT

  • BLACK PEPPER TO TASTE

  • 6

    SKINLESS, BONELESS CHICKEN BREASTS

  • 1/4

    CUP OLIVE OIL

  • 2

    TABLESPOONS BUTTER

  • 8

    LARGE GARLIC CLOVES, THINLY SLICED

  • 1/2

    POUND OF FRESH MUSHROOMS, SLICED

  • 1/4

    TEASPOON FRED PEPPER FLAKES

  • 2

    CUPS CHICKEN BROTH (I USE LESS)

  • 1-2

    TABLESPOON BREAD CRUMBS

  • JUICE OF 1/2 LEMON

  • 3-4

    TABLESPOONS FRESH PARSLEY, CHOPPED

Directions

COMBINE FLOUR, SALT & PEPPER IN PLASTIC BAG. ADD MOISTENED CHICKEN, ONE AT A TIME & SHAKE TO COAT WELL. SET ASIDE. IN LARGE SKILLET, ADD THE OLIVE OIL & BUTTER & COOK ON HIGH FOR 3-4 MINUTES. ADD CHICKEN TO SKILLET & COOK ON HIGH UNTIL THEY SIZZLE. CONTINUE FOR 2-3 MINUTES OR UNTIL GOLDEN BROWN. TURN CHICKEN & ADD GARLIC, MUSHROOMS AND PEPPER FLAKES, COOK UNTIL THE GARLIC IS TENDER AND ADD CHICKEN BROTH. COOK FOR 8-10 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. ADD BREAD CRUMBS , LEMON JUICE AND PARSLEY. REMOVE FROM PAN. SERVE WITH JUICES AND ENJOY

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