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Instructions |
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Heat butter in large saucepan over medium heat.
Add mushrooms and saute for 10 minutes. Add garlic
and wine. Simmer gently for 15-20 minutes to
reduce. Add cornstarch, cream and salt to thicken.
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Pound chicken until 1-inch thick. Combine flour
seasoning, salt and pepper in shallow bowl. Toss
chicken in flour mixture until coated.
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Heat remaining butter and oil in skillet over
medium-high heat. Pan fry chicken on both sides
until cooked through.
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Add sauce and mushrooms to skillet. Top with
tomatoes and simmer until tomatoes soften. Top
with parsley.
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Originally Submitted
6/10/2015
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