I am always looking for a new way to make chicken. My Mom got a magazine free from the pharmacy for diabetics, and they actually have a lot of really good recipes in there. This is one of them and I think It’s a keeper!
You will need;
-4 boneless skinless chicken breast
-1/4 cup All-Purpose flour
-1/2 teaspoon salt
-1/4 teaspoon Black Pepper
-2 tablespoons Olive or Canola oil
-1/2 cup roasted garlic-seasoned chicken broth (Or chicken broth with 1/2 tablespoon garlic powder)
-1 jar sliced mushrooms (or six sliced, fresh mushrooms)
-1 1/2 tablespoons dried thyme
First, take the Chicken, smooth side down, and beat it with the flat side of a meat mallet or rolling pin, just to flatten it out a little.
Next, take the four, salt, pepper, and thyme and mix them in a dish.
heat the oil in a skillet on the stove on medium heat and coat the chicken in the flour mixture.
Cook the chicken in the hot oil for 6 to 8 minutes, turning once, until there is no longer any pink in the middle. Remove from pan to a serving platter and cover to keep warm.
Sautee the mushrooms in the remaining oil in the pan
Pour in the broth and mix in the mustard, cook for about four minutes until slightly thickened.
Spoon sauce over chicken and serve with sides.. I recommend rice, because that would be great with the mushroom sauce!