|I use this clay baking tray and one of its features is that the food browns on the top and bottom and you don't have to flip it over.|
|Whole wheat flour mixed with some herbs.|
|Coated chicken before being placed in the oven.|
|Mushrooms being sauteed. I used brown mushroom so the sauce will be darker.|
|Mushroom sauce simmering in the pan.|
|Mushroom sauce spooned over the baked chicken.|
2 boneless and skinless chicken breasts
1/4 cup flour
1 tsp dried herbs (your favorite, use same herb for the mushroom sauce)
salt and pepper
1 egg, lightly beaten
1 tsp olive oil
1 cup mushrooms, chopped
1 clove garlic, minced or chopped
2 tbsp flour
2 cups of chicken or vegetable broth, heated up
1/2 tsp dried herbs (your favorite, use same herb for the chicken)
On a plate, combine the flour, herbs, salt and pepper. Slice the chicken breast lengthwise so that you get 2 piece of meat from one breast. Dip the meat into the egg and then roll the chicken on the plate with the flour. Place onto a baking sheet or tray. Bake at 400 degrees F for 25 minutes or until done.
In a saucepan, heat the oil over medium heat. Add the garlic and mushrooms. Cook until tender. Sprinkle with the herbs and flour and cook for 2 minutes and stir so that the flour doesn't stick to the pan. Add the heated broth to the pan and bring it a boil mixing constantly until it starts to thicken slightly. Simmer uncovered for 10 minutes. Serve over the chicken. Serves 2 to 3.
Adapted from Anne Lindsay "Lighthearted at Home".