Recipes:
# Sautéed Chicken with Mushrooms
## INGREDIENTS
4 skinless, boneless chicken breasts
(4 ounces each)
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
1/4 teaspoon minced garlic
1 cup sliced green onions
8 ounces mushrooms, sliced or 1 cup drained canned mushrooms
3/4 cup chicken broth
1 (10-ounce) can cream of mushroom soup
SERVES 4
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## Make Ahead
Prepare recipe up to 2 days ahead. Layer in casserole over cooked rice. Store, covered, in the refrigerator. Bake at 350°F for 30 minutes.
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## VARIATION
Create open-face sandwiches by arranging cooked broccoli spears on toast and spooning the chicken mixture on top.
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### 1
Pound each chicken breast to 1/4-inch thickness. Mix flour, salt and pepper on waxed paper. Coat chicken well with flour mixture; set aside.
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### 2
Heat a large skillet over medium-high heat; add butter. Sauté garlic, green onions and mushrooms for 3 minutes. Remove with a slotted spoon.
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### 3
Place chicken in skillet. Cook for 5 minutes per side. Add broth and soup to skillet. Cook, stirring frequently, for 5 minutes.
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### 4
Return mushroom mixture to skillet and reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Serve immediately.
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## Make It Quicker
• Be sure to pound the chicken as recipe directs in step 1—this will help them cook quickly and evenly.
• Use sliced leftover cooked chicken in place of the chicken breasts. Proceed as recipe directs in step 2 but reduce cooking time to just 5 minutes in step 3.
