Chicken Breasts with Tomatoes and Shiitake Mushrooms
|Flour||2 Tablespoon (For Dredging, Quick Mixing)|
|Black pepper||To Taste|
|Whole chicken breasts||3 , halved, skinned and boned|
|Shiitake mushrooms||1 Pint, cleaned, stemmed and sliced into strips|
|Lemon juice||1⁄2 Tablespoon (1/4 Fresh Lemon)|
|Canned italian style stewed tomatoes||12 Ounce (1 Can, Undrained)|
|Cooked couscous||1⁄4 Cup (4 tbs), follow package directions for preparation|
Season flour with salt and pepper.
Lightly dredge chicken pieces in seasoned flour.
Melt margarine in a 12-inch, stainless-steel skillet.
Saute 3 chicken pieces at a time over low heat for 2 to 3 minutes on each side.
Remove to a plate.
Season with salt and pepper.
Saute mushrooms in margarine remaining in skillet.
Squeeze a few drops of lemon juice over mushrooms and the rest over chicken.
Add tomatoes with their liquid to mushrooms in skillet; simmer 1 minute.
Add chicken with any accumulated juices to tomato mixture.
Spoon some of the tomato mixture over the chicken.
Simmer, uncovered, over low heat 10 minutes.