4 skinless, boneless chicken breast halves
1 cup butter, melted
2 tablespoons juice from garlic
1 tablespoon lemon juice
1 teaspoon ground black pepper
2 boneless, skinless chicken breast halves
1 (16 ounce) can butter beans
1 onion, finely chopped
1 teaspoon Worcestershire sauce
1/4 cup white sugar
2 teaspoons water
1 teaspoon soy sauce
1 tablespoon vegetable oil
2 (8 ounce) cans sliced mushrooms, drained
1 lemon, juiced
1 tablespoon butter
1/4 cup all-purpose flour
Place chicken in plastic bag with cover. Put bag in well for 1 minute. Turn chicken. Dry parts.
Place butter in a skillet over medium heat. Cook and stir 2 minutes on each side. Remove skillet from heat. Stir in garlic, lemon juice and black pepper. Stir vigorously for 2 minutes. Put chicken into skillet, bringing to a boil.
In a large saucepan, combine chicken broth, butter beans, potato, onion, Worcestershire, sugar, water, soy sauce, oil and mushrooms. Bring to a boil over medium heat; reduce heat and simmer, stirring occasionally, 12 minutes.
Melt butter in 9-inch nonstick or microwave-safe skillet over medium-high heat. Add vegetable oil. Continue stirring as needed until chicken is cooked through and no longer pink. Roll chicken and set aside.
Heat butter or margarine in skillet over medium heat Add chicken; cook, stirring occasionally, for 3 minutes and stir.
Return skillet to medium heat. Spoon butter mixture into skillet. Spoon lemon juice over chicken; reduce heat. Continue to stir over medium heat, and add flour and parsley flakes. Heat through.
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