3 med chicken breast halves
1/2 tsp salt
1/6 cup butter, plus 2-3 Tbsp extra light olive oil
1 cups fresh mushrooms
1/4 cup flour, season with garlic salt, onion powder, pepper, and paprika
1 Tbsp of seasoned flour
1/4 cup thinly sliced green onion, white bulb only
1/2 cup fat free chicken broth
1/8 cup cream
1/2 dash tarrogon leaves to taste
1/2 fresh squeezed lemon to taste
1/2 dash capers (optional)
1/2 tsp salt
1/6 cup butter, plus 2-3 Tbsp extra light olive oil
1 cups fresh mushrooms
1/4 cup flour, season with garlic salt, onion powder, pepper, and paprika
1 Tbsp of seasoned flour
1/4 cup thinly sliced green onion, white bulb only
1/2 cup fat free chicken broth
1/8 cup cream
1/2 dash tarrogon leaves to taste
1/2 fresh squeezed lemon to taste
1/2 dash capers (optional)
Directions:
Coat chicken with seasoned flour. Brown in butter. Remove and add onion and mushrooms. Cook 3 min. Stir in 2 T seasoned flour. Add chicken broth and cream. Add tarragon and lemon to taste. Bake 1 hr at 350 with foil; then uncover last 15 min.
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