2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely chopped
3 tablespoons all-purpose flour
1 cup sliced fresh mushrooms
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon pepper spray
1 cup chopped fresh parsley
Heat oil in a large skillet over medium heat. Place chicken in oil to coat with oil. Cook 20 minutes, stirring occasionally, turning chicken over when temperature reaches 200 degrees F (95 degrees C). Remove chicken from oil and set aside.
Heat remaining oil in skillet over medium heat. Add chicken and saute for 10 minutes. Add flour and saute until lightly browned. Stir in mushrooms and salt and pepper; cook 2 minutes.
Dredge poultry in remaining flour, then set aside. Heat oil in skillet over medium heat. Add chicken and saute for 8 minutes, or until golden brown on both sides. Pour chicken broth mixture over chicken and stir well. Cover and simmer over low heat, stirring occasionally, for 40 to 50 minutes.
Remove chicken from marinade and set aside. Heat remaining oil in skillet over medium heat.
Add chicken breasts and sprinkle liberally with 1/4 cups flour; brown, and transfer to the foil-lined baking pans. Transfer to baking pans.
Bake uncovered in preheated oven for 45 to 60 minutes, basting with each breast. An instant-read thermometer inserted in thickest part of thigh should read 165 degrees F (80 degrees C).