Rinse and dry chicken breasts. Using a kitchen mallet, pound to 1/4 inch thickness. Dredge the breasts in flour, saving the excess flour.
Heat the olive oil in a large skillet over medium-high heat, add chicken and saute until cooked through. Remove from pan and place on plate.
In the same pan used for the chicken, add the butter or margarine and the mushrooms. Saute for 2 to 3 minutes. Add the remaining flour to the mushrooms and stir to coat. Cook for 1 minute. add the broth mixture to the mushrooms and stir constantly until the mixture thickens.
Spoon the sauce over the chicken breasts.Add the fresh parsley to garnish if desired and serve. OR Serve over a bed of spaghetti and then pour the mixture over all.
1- tastes alot like chicken francaise. 2- prep/cook times for about 3 culets. If making more adjust ingredients and prep and cook time accordingly. 3- Serve over a bed of spaghetti.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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