French country chicken with mushroom sauce
These boneless, skinless chicken breasts are topped with a creamy mushroom sauce. Serve over whole-wheat pasta with a steamed broccoli-carrot blend.
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Cooking tools:
- Instant-read thermometer
- Meat tenderizer
- Nonstick skillet
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wax paper
- Plastic wrap
- Spoon
- Wooden spoon
- Stove
- Refrigerator
- Plate
Ingredients
- 4 boneless, skinless chicken breast halves, each 4 ounces
- 2 tablespoons olive oil
- 4 shallots, thinly sliced (about 4 tablespoons)
- 1/4 pound mushrooms, thinly sliced
- 1 tablespoon all-purpose (plain) flour
- 1/4 cup white wine
- 1/2 cup low-sodium chicken stock
- 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
- 2 tablespoons chopped parsley
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