Chicken Breasts with Mushrooms and Rosemary Recipe
Ingredients
| Boneless, skinless chicken breast halves | 4 Large | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| All-purpose flour - 2 tablespoons | ||
| Olive oil | 2 Tablespoon | |
| Jarred minced garlic - 2 teaspoons | ||
| Mushrooms package | 1 | |
| Low-sodium chicken broth - 1 cup | ||
| Dried rosemary | 1/2 Teaspoon | |
| Unsalted butter | 1 1/2 Tablespoon | |
Directions
GETTING READY
1.Put a sprinkling of salt, pepper and flour on chicken pieces.
MAKING
2.Take a large non stick skillet and heat oil in it on medium high flame.
3.Put chicken in it and cook by flipping for 7- 8 minutes until golden.
4.Once done, take the chicken out in a plate.
5.Put garlic and mushrooms in the skillet and cook for 2 minutes.
6.Stir in broth and rosemary and boil the mixture.
7.Cook more until half.
8.Lower the flame and add butter, salt and pepper.
9.Put chicken in it and mix well.
SERVING
10.Serve warm.
1.Put a sprinkling of salt, pepper and flour on chicken pieces.
MAKING
2.Take a large non stick skillet and heat oil in it on medium high flame.
3.Put chicken in it and cook by flipping for 7- 8 minutes until golden.
4.Once done, take the chicken out in a plate.
5.Put garlic and mushrooms in the skillet and cook for 2 minutes.
6.Stir in broth and rosemary and boil the mixture.
7.Cook more until half.
8.Lower the flame and add butter, salt and pepper.
9.Put chicken in it and mix well.
SERVING
10.Serve warm.
Chef
