Combine flour, salt and pepper together in small bowl. Dredge chicken
breasts in the flour mixture. In a skillet coated with no-stick spray (or a
non-stick skillet) , heat olive oil and cook chicken until golden brown.
Remove to platter. Coat skillet again with no stick cooking spray if needed
and add green onions and mushrooms, cooking and stirring until tender. Pour
in chicken broth, wine and lemon juice; bring to a boil, stirring. Cook for
5 minutes or until slightly thickened. Reduce heat to low and stir in
parsley Return chicken to pan; cook covered over low heat until thoroughly
cooked. Serve over rice.
NOTES : The ingredients are given as published. However I have used thighs
instead of breasts, both regular onions and shallots instead of the green
onions, canned mushrooms instead of fresh, and lime juice instead of lemon.
Also, I thicken the sauce with some cornstarch (remove some of the liquid,
mix with cornstarch, return mixture to skillet). As always, I season with
Tony's instead of salt and pepper.
NOTES : A Trim and Terrific Louisiana Kitchen by Holly Berkowitz
Recipe by: Modified from A Trim and Terrific Louisiana Kitchen
Posted to TNT Recipes Digest, Vol 01, Nr 944 by Lou Parris
<lbparris@earthlink.net> on Jan 16, 1998
A Message from our Provider:
“Many folks want to serve God, but only as advisers”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!