2 tablespoons vegetable oil
1 tablespoon butter
1/2 cup chopped onions
1 cup all-purpose flour
1 pinch salt
1 cup sliced chicken breast halves
1 cup sliced mushrooms
1 teaspoon dried tarragon
1 teaspoon dried dill weed
1 cup shredded mozzarella cheese
1/4 teaspoon dried basil
2 tablespoons dried parsley
1 (4 ounce) can diced pineapple with juice
Heat oil in a large skillet over medium heat.
In a medium bowl, mix the butter, onions, flour, salt and pepper over a medium skillet. Stirring constantly, brown chicken breasts until golden.
Remove chicken from skillet and set aside. Stir in half of the mushroom mixture. Cover and heat through.
In a mixing bowl, brown the remaining mushrooms and chicken breasts. Stir in the flour and salt, then pour mixture into skillet. Cook until mixture begins to brown, stirring constantly. Reduce heat to low and add chicken, mushrooms and egg. Mix well. Heat through and serve chicken breasts on a platter.
Good tasting. When I lift a cooled tart apple, I often find that the skins cling together. So tempting!
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