"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sautéed Chicken with Mushrooms Recipe

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This recipe for Sautéed Chicken with Mushrooms, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yolanda Terry, Purple Room, CDL
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless/boneless ckn breasts
1/3 cup flour
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons butter or margarine
¼ teaspoon minced garlic
1 cup sliced green onions
8 oz mushrooms sliced or 1 cup drained canned mushrooms
¾ cup chicken broth
1 (10-oz) can cream of mushroom soup

Directions:
Directions:
Pound each chicken breast to ¼ inch thickness. Mix flour, salt, and pepper on waxed paper. Coat chicken well with flour mixture; set aside. Heat a large skillet over medium-high heat; add butter. Sauté garlic, green onions and mushrooms for 3 minutes. Remove with a slotted spoon. Place chicken in skillet. Cook for 5 minutes per side. Add broth and soup to skillet. Cook, stirring frequently; for 5 minutes. Return mushroom mixture to skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately.

 

 

 

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