skillet herb roasted chicken
(1 rating)
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Simple and lovely meal with a side salad of Bibb lettuce [or field greens], cucumbers and sliced oranges.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For skillet herb roasted chicken
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2 Tbspall purpose flour
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1/4 tspground sage
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1/4 tspdried thyme leaves, crushed
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4skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs
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2 Tbspbutter
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1/2 cshitake mushrooms, sautee'd
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1 cancream of chicken soup, fat-free, low sodium
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1/2 cwater
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4 ccooked hot rice
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2 Tbspsliced green onions [scallions], green tops and all
How To Make skillet herb roasted chicken
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1Mix flour, sage, and thyme on a plate. Tenderize chx. breasts a little bit with a meat mallet, then dredge chicken in this flour mixture.
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2In a medium skillet over medium heat, melt the butter. Add chicken and cook about 7 or 8 minutes per side, or until chicken is nicely browned and no longer pink. Remove to a plate, and keep chicken warm. Lightly saute' the shitake mushrooms in the butter that's left in the pan. Only a few minutes will do it. Transfer to the plate w/ the chicken.
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3Add soup and water to the skillet. Reduce heat to low and heat thoroughly.
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4Chop green onions and set aside. Place one cup of hot, prepared rice on each plate, and top with one chx. breast or two chx. thighs. Pour sauce over chicken, and garnish with sautee'd shitake mushrooms and sliced green onion.
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