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| BONELESS CHICKEN BREASTS | |
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Chicken breasts, skinless and boneless (however much you need) Seasoned flour 1 onion, chopped 3 cloves garlic, peeled Approximately 1/2 c. mushrooms, sliced or sm. can (optional) olive oil Lite soy sauce (Kikkoman) SEASONED FLOUR: 1/2 c. all-purpose flour 1/2 tsp. Mrs. Dash 1/2 tsp. garlic powder 1/2 tsp. paprika Wash chicken breasts, dip in seasoned flour and put to one side. In a large frying pan, saute onions and mushrooms in 1-2 tablespoons oil until soft. Remove onions and mushrooms from pan. Add 1-2 tablespoons oil in frying pan and place flour-coated chicken in oil and brown both sides. Add whole garlic cloves to oil and allow to take on a toasted color, but remove before too dark.If necessary, add more oil. Remove all chicken from pan, drain oil. Return chicken to pan, scatter onion and mushrooms on top of chicken pieces. Add 1/4 to 1/2 cup water and approximately 1 to 2 teaspoons soy sauce in frying pan. Bring to boil. Cover with lid or aluminum foil. Lower heat and simmer 6 to 8 minutes until chicken is thoroughly cooked. If you are making a large quantity or want to prepare for company with no last minute bother, you can prepare chicken ahead of time. Place browned chicken in baking dish, place sauteed onions and mushrooms on chicken, add water and soy sauce and cover tightly. Refrigerate. Bake at 375°F for 40 minutes. Chicken broth may be used in place of water. | |
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It was a nice change from the typical garlic and Olive oil pan fry or oven bake. Prep and cook is simple and not too time consuming.