Yield: 6 servings

1 lb Boneless chicken -breasts,pounded 1/4″ thick
1 ts Freshly chopped parsley or 1/4 tsp. dry parsley flakes
All-purpose flour
3/4 ts Freshly chopped tarragon or 1/4 tsp. dry tarragon
1 Clove garlic,minced
1 c Sliced mushrooms
1/3 c Chicken broth
Cooked Rice
2 ts Vinegar
Salt and black pepper
4 tb Olive oil

Sprinkle chicken with salt and black pepper coat lightly with flour, shaking off excess.

In a 10 or 12″ skillet, heat oil and cook chicken with garlic until lightly browned, about 2 minutes on each side. Add chicken broth, vinegar, parsley, tarragon and mushrooms simmer, covered, 5 minutes or until tender. Serve over cooked rice. Spoon pan juices over each serving.

Share