Sweet & Garlic-Herb Chicken Recipe

Ingredients

4 tablespoons vegetable oil

3 cloves garlic, peeled and minced

1 cup sliced mushrooms

4 skinless, boneless chicken breast halves - sliced

1 teaspoon dried parsley

salt to taste

Directions

Separate the chicken breasts and shred the flesh; drain about 1/4 cup of the juices. Pour chicken into nine large bowl and toss with the mushroom sauce, parsley, olive oil and garlic. Tossed mixture well.

Heat oil in heated skillet over medium heat. Sprinkle chicken over oil and coat well. Cook 5 to 7 minutes or until juices of chicken are no longer pink. Drain gently on paper towels. Serve chicken with parsley croutons or soup.

Comments

Lindi Griin writes:

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I ended up making french toast with some of the leftovers (it makes a lot of bread, and I'm only cooking for two.) It turned out great--some people thought the crust was too tough, so I gently ran my knife around it, and it came out nice and smooth. I used the label reading "90% Crust, 5% Water." It was pretty thin, so maybe next time I will add another 1/2 tsp. of baking powder. I made french toast with both eggs and bread--just to mess with the family and see what they think.

Sweet & Garlic-Herb Chicken Recipe

Ingredients

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