QueenBeeGrannyJean
02-19-2007, 01:48 AM
6 - 8 boneless chicken breasts
Two thirds cup flour
Salt and pepper to taste
One quarter cup butter
2 cups fresh mushrooms, washed and sliced
2 12-oz. cans stewed tomatoes
1 tsp. dried oregano
One half tsp. dried basil
1 Tbsp. fresh lemon juice
Combine flour and salt and pepper and dredge each chicken breast through mixture.
Melt butter in a skillet and brown chicken breasts on each side. Remove chicken and
set aside. Add mushrooms, tomatoes, oregano, basil and lemon juice in skillet and saute for
several minutes. Return chicken to the skillet and simmer over low heat for 15 - 20 minutes.
Serve over hot rice or pasta.
Two thirds cup flour
Salt and pepper to taste
One quarter cup butter
2 cups fresh mushrooms, washed and sliced
2 12-oz. cans stewed tomatoes
1 tsp. dried oregano
One half tsp. dried basil
1 Tbsp. fresh lemon juice
Combine flour and salt and pepper and dredge each chicken breast through mixture.
Melt butter in a skillet and brown chicken breasts on each side. Remove chicken and
set aside. Add mushrooms, tomatoes, oregano, basil and lemon juice in skillet and saute for
several minutes. Return chicken to the skillet and simmer over low heat for 15 - 20 minutes.
Serve over hot rice or pasta.