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Mix flour, garlic salt and pepper in shallow dish. Coat chicken with flour mixture.
Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add half of the chicken; cook 3 minutes per side or until lightly browned. Remove from skillet; keep warm. If needed, add additional 1 tablespoon oil to skillet. Brown remaining chicken.
Heat remaining 1 tablespoon oil in same skillet. Add mushrooms; cook and stir 3 minutes. Stir in wine, broth and spices. Bring to boil. Reduce heat to low; simmer 5 minutes or until reduced by half, stirring to loosen browned bits. Spoon sauce over chicken to serve.
I love, love this recipe. I also make it with beef strips. Just deelish!! either way. Thanks, you'll. KS
KATHRYN STRUCK | March 11, 2016 |
Everyone in my family loved it.
Danita Grant | August 25, 2013 |
Sounds like easy to make, best part i have all the ingredients at home ��
Mercy | July 16, 2016 |
I've made this several times. It's quickly become a family fav! It's flavorful, never a "dry" chicken dish, & very easy!
Christina | February 24, 2017 |
Was a bit salty the first time I made it so the next time I used 3/4 tsp. of garlic powder instead of 1 tsp. garlic salt. Turned out better. The chicken broth has enough salt for the recipe.
Mary | August 09, 2014 |
Receipt does not state what to do with the basil leaves; also what to do with all the butter... It mentions 1tbps of butter for the sauce...
Evans | December 31, 2013 |