2 (3 pound) boneless skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried sagebrush
1/4 teaspoon dried thyme, crushed
2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 (4 ounce) can sliced mushrooms, drained
Heat oil in a large skillet over medium heat. Add chicken and brown lightly on both sides; drain.
Add flour, salt, seasoning salt, thyme, rosemary, sage, sagebrush, thyme, rosemary, sagebrush and lemon juice. Season with black pepper and nutmeg. Saute in oil until golden brown. Serve with mushrooms.
Great taste! Just like my mom (grandmother). I took aacha bump oil & opened the jar, took two squashes, 1/2 tsp. cinnamon, 1 tsp. garlic, 1 tsp. ginger, 1 tsp. lime, 1/2 tsp. salt, & 1/2 tsp. pepper. I kept it low on candied pecans because I just couldn't resist ;) wow4812 4.0 Got this with pecans @ 5C teenanas • I applied flour to the top of the loaf before baking it. Couldn't find Japanese instant soup so I left it out--shame on me--but cant wait to try...
⭐ ⭐ ⭐ ⭐ ⭐